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Double-baked cheese soufflés with asparagus sauce
Ingredients
Soufflés
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Parmesan cheese cut into pieces (3 cm)100 g
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panko breadcrumbs10 g
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hazelnuts, without skin toasted15 g
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unsalted butter60 g
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plain flour90 g
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milk340 g
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eggs room temperature and separated4
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fresh thyme leaves only2 sprigs
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wholegrain mustard20 g
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Worcestershire sauce (see Tips)20 g
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goats cheese50 g
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grated nutmeg1 pinch
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salt to taste
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freshly ground pepper to taste
Asparagus sauce
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unsalted butter30 g
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eschalot cut into pieces1
-
leek cut into pieces80 g
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water250 g
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Chicken stock paste (see Tips)1 tsp
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asparagus stalks only, trimmed and cut into pieces2 bunches
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iced water for cooling
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pouring (whipping) cream200 g
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fresh baby spinach (see Tips)20 g
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hazelnuts, without skin toasted and roughly chopped, to serve
Difficulty
medium
Nutrition per 1 portion
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