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easy &quick

Wild Garlic and Kamut Soufflé

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

Minutes

25

Difficulty

easy

Wild Garlic and Kamut Soufflé
Wild Garlic and Kamut Soufflé

Ingredients

For 10 portions

  • For the soufflé

  • 250g

    QimiQ Classic

  • 6

    Egg yolk(s)

  • 80g

    Wild garlic, fresh

  • 200g

    Quark 10 % fat [cream cheese]

  • 40g

    Butter, melted

  • Salt

  • Black pepper, freshly ground

  • Nutmeg, ground

  • 600g

    Floury potato(es), cooked

  • 260g

    Kamut, cooked

  • 6

    Egg white(s)

  • For the ragout

  • 500g

    QimiQ Sauce Base

  • 100g

    Red onion(s), diced

  • 250g

    Red bell pepper(s), diced

  • 60g

    Olive oil

  • 600g

    Kamut, cooked

  • 125ml

    White wine

  • Salt

  • Black pepper, freshly ground

  • 30g

    Wild garlic, chopped

Preparation

  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 molds 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 QimiQ Sauce Base and season with salt and pepper. Sprinkle with the chopped wild garlic and serve with the soufflé.
Some doughy looking food

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