Folders are a nice way to group recipes for better use and quicker access. You can create collections or cookbooks and share those with others.
Preview
Sie müssen angemeldet sein um dieses Feature zu nutzen.
Jetzt
registrieren
oder
einloggen
QimiQ
Benefits
Full taste with less fat content
Light and fluffy consistency
Bake stable
25
medium
Ingredients for 10 portions
For the soufflé
200
g
QimiQ Classic
340
g
Cream cheese
20
ml
Orange juice
4
g
Orange zest
90
ml
Whipping cream 36% fat
40
g
Corn starch
40
g
Butter
6
Egg yolk(s)
4
cl
Vermouth dry
40
g
White bread crumbs
6
Egg white(s)
Salt
For the pear
5
Pear(s),
peeled
250
ml
Red wine
250
ml
Port
Stick of cinnamon
Cloves
Pimento seeds
Star aniseed
pinch(es)
Salt
For the gratin mixture
325
g
QimiQ Classic,
room temperature
75
g
Cream cheese
100
g
Blue cheese
60
g
White bread crumbs
60
g
Walnuts,
minced
Salt
Black pepper,
freshly ground
Method
1.
For the soufflé: bring the QimiQ Classic, cream cheese, orange juice, orange peel, cream, cornstarch and butter briefly to the boil so that the starch can swell.
2.
Allow the mixture to cool lightly. Add the egg yolks, Noilly Prat and bread crumbs and mix well.
3.
Whisk the egg whites and salt until stiff and fold into the mixture.
4.
Fill the mixture into greased moulds and bake in a hot oven in a water bath at 250° F (convection oven) for approx. 25 minutes.
5.
For the pear: caramelize the sugar. Add the vine, port and spices and cook until reduced by half. Add the pear halves and cook until firm to the bite. Allow to cool.
6.
For the gratin mixture: whisk the QimiQ Classic smooth. Add the remaining ingredients and mix well.
7.
Spread the gratin mixture onto pear halves and gratinate under a hot grill.