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easy &quick

Baked Feta and Tomato Soufflé

QimiQ Benefits

  • Stable consistency
  • Problem-free reheating possible
  • Can be frozen and defrosted without loss of quality
  • Lightly binds oven baked dishes

Minutes

15

Difficulty

easy

Baked Feta and Tomato Soufflé
Baked Feta and Tomato Soufflé

Ingredients

For 10 portions

  • 250g

    QimiQ Classic, chilled

  • 400g

    QimiQ Sauce Base

  • 30g

    Butter, chilled

  • 35g

    AP Flour

  • 5

    Egg yolk(s)

  • 160g

    Feta cheese, finely grated

  • 30g

    Parmesan, finely grated

  • 10g

    Chives, finely chopped

  • 2g

    Garlic, finely chopped

  • 4

    Egg white(s)

  • Salt

  • Pepper

  • Parmesan, finely grated

  • 300g

    Tomato(es), finely diced

  • Tarragon

Preparation

  1. Preheat the Convotherm to 210° F with convection.
  2. Place the butter, flour and QimiQ Classic in a saucepan and heat up to 90° C. Remove from the heat, quickly add the egg yolks and mix well.
  3. Add the feta, parmesan, chives and garlic.
  4. Whisk the egg whites with a pinch of salt until stiff. Fold into the mixture, season to taste and pour into small greased dishes (approx. 80-100 ml volume).
  5. Bake in the preheated oven with reduced fan speed for approx. 40 minutes (do not allow to color).
  6. Allow to cool slightly, tip out of the dishes and place onto deep plates. Pour the QimiQ Sauce Base over the soufflés and sprinkle with parmesan.
  7. Bake in the Convotherm at 360° F with convection for approx. 5 minutes and serve decorated with hot tomatoes and fresh tarragon.
Some doughy looking food

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