Cheese Soufflé with Carrot Dip

Appetizer, Dips and Spreads, Side Dishes
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Ingredients for 4 portions
  • For the cheese soufflé
  • 250 g QimiQ Classic, room temperature
  • 340 g Cream cheese
  • 125 ml Whipping cream 36 % fat
  • 40 g Corn starch
  • 40 g Butter
  • 6 Egg yolk(s)
  • 70 g White bread crumbs
  • 6 Egg white(s)
  • Salt and pepper
  • Nutmeg, ground
  • For the carrot dip
  • 250 g QimiQ Classic, room temperature
  • 300 g Cream cheese
  • 150 g Carrot(s), grated
  • 1 Orange(s), juice and finely grated zest
  • Salt
  • Sugar
Method
1.
Preheat the oven to 248 °F (air circulation).
2.
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.
3.
Allow to cool the mixture. Add the egg yolks and white bread crumbs and mix well.
4.
Whisk the egg whites with the salt until stiff and carefully fold into the mixture.
5.
Fill the mixture into greased molds and bake in a water bath in the preheated oven for approx. 25 minutes.
6.
For the carrot dip: whisk the unchilled QimiQ Classic smooth. Add the remaining ingredients and mix well. Season to taste.