Ingredients
For 4 portions
For the cheese soufflé
250g
QimiQ Sauce Base
340g
Cream cheese
125ml
Whipping cream 36 % fat
40g
Corn starch
40g
Butter
6pcs
Egg yolk(s)
70g
White bread crumbs
6pcs
Egg white(s)
1pinch(es)
Salt and pepper
1small pinch(es)
Nutmeg, ground
For the carrot dip
250g
QimiQ Classic, room temperature
300g
Cream cheese
150g
Carrot(s), grated
1pcs
Orange(s), juice and finely grated zest
1pinch(es)
Salt
Preparation
- Preheat the oven to 248 °F (air circulation).
- For the cheese soufflé: bring the unchilled QimiQ Classic together with the cream cheese, cream, corn starch and butter to a boil and allow to swell the starch.
- Allow to cool the mixture. Add the egg yolks and white bread crumbs and mix well.
- Whisk the egg whites with the salt until stiff and carefully fold into the mixture.
- Fill the mixture into greased molds and bake in a water bath in the preheated oven for approx. 25 minutes.
- For the carrot dip: whisk the unchilled QimiQ Classic smooth. Add the remaining ingredients and mix well. Season to taste.
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