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QimiQ
Benefits
Baked goods remain moist for longer
Full taste with less fat content
Smooth and creamy consistency in seconds
Acid stable and does not curdle
25
easy
Ingredients for 6 portions
For the soufflé
250
g
QimiQ Classic
6
Egg yolk(s)
80
g
Wild garlic,
fresh
200
g
Quark 10 % fat [cream cheese]
40
g
Butter,
melted
Salt
Black pepper,
freshly ground
Nutmeg,
ground
600
g
Floury potato(es),
cooked
260
g
Kamut,
cooked
6
Egg white(s)
For the ragout
250
g
QimiQ Sauce Base
2
Red onion(s),
diced
1
Red bell pepper(s),
diced
2
tbsp
Olive oil
300
g
Kamut,
cooked
125
ml
White wine
Salt
Black pepper,
freshly ground
30
g
Wild garlic,
chopped
Method
1.
For the soufflé: puree the QimiQ Classic, egg yolks, wild garlic, quark, melted butter and spices with an immersion blender until a smooth consistency has been achieved.
2.
Add the potatoes and kamut and mix well.
3.
Whisk the egg whites until stiff and fold into the mixture.
4.
Fill into the greased soufflé forms and bake in a preheated oven at 320 °F (air circulation) for approx. 20 minutes.
5.
For the ragout: fry the onions and red pepper in the hot olive oil.
6.
Add the kamut, douse with the white wine.
7.
Add the QimiQ Sauce Base and season with salt and pepper. Sprinkle with the chopped wild garlic and serve with the soufflé.