Asparagus Soufflé

Appetizer, Side Dishes
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Ingredients for 12 servings
  • For the soufflé
  • 250 g QimiQ Classic, room temperature
  • 250 g White asparagus, cooked
  • 3 Egg(s)
  • 60 g Cream cheese
  • 60 g Butter, melted
  • 50 g White bread crumbs
  • 80 g AP Flour
  • 0.5 package Baking powder
  • 3 g Salt
  • Black pepper, freshly ground
  • For the vinaigrette
  • 125 g QimiQ Classic, room temperature
  • 2 tbsp Olive oil
  • 60 g Crème fraîche
  • 1 Orange(s), juice and finely grated zest
  • 3 tbsp Balsamic vinegar, white
  • Cilantro / coriander, fresh
  • To garnish
  • Bell pepper(s), diced
  • Chives
  • Cress
Method
1.
For the soufflé: whisk the unchilled QimiQ Classic smooth. Add the asparagus, cream cheese, eggs and melted butter and mix well.
2.
Mix the bread crumbs, flour and baking powder and fold into the mixture. Season with the salt and pepper.
3.
Pour the mixture into greased soufflé dishes and bake in a water bath in a preheated oven at 350 °F (air circulation) for approx. 15-20 minutes.
4.
For the vinaigrette: whisk the unchilled QimiQ Classic smooth. Slowly whisk in the olive oil until emulsified.
5.
Add the remaining ingredients and mix well.
6.
Garnish with the diced sweet pepper, cress and chives. Serve with the asparagus soufflé.