Double-baked cheese soufflés with asparagus sauce

Double-baked cheese soufflés with asparagus sauce

4.6 11 valutazioni

Prep. 20min

Totale 2h

6 portions

Ingredienti

Soufflés

Parmesan cheese cut into pieces (3 cm)
100 g
panko breadcrumbs
10 g
hazelnuts, without skin toasted
15 g
unsalted butter
60 g
plain flour
90 g
milk
340 g
eggs room temperature and separated
4
fresh thyme leaves only
2 sprigs
wholegrain mustard
20 g
Worcestershire sauce (see Tips)
20 g
goats cheese
50 g
grated nutmeg
1 pinch
salt to taste
freshly ground pepper to taste

Asparagus sauce

unsalted butter
30 g
eschalot cut into pieces
1
leek cut into pieces
80 g
water
250 g
Chicken stock paste (see Tips)
1 tsp
asparagus stalks only, trimmed and cut into pieces
2 bunches
iced water for cooling
pouring (whipping) cream
200 g
fresh baby spinach (see Tips)
20 g
hazelnuts, without skin toasted and roughly chopped, to serve

Difficoltà

media

Valori nutritivi per 1 portion

Sodio 560.9 mg

Proteine 16.4 g

Calorie 2110.4 kJ / 502.5 kcal

Grassi 40.4 g

Fibre 2.5 g

Grassi saturi 22.6 g

Carboidrati 18.6 g

Ti piace quello che vedi?

Questa ricetta e più di 100 000 altre ti aspettano!

Registrati per una prova gratuita di 30 giorni e scopri il mondo di Cookidoo®. Senza alcun vincolo.

Registrati gratis Ulteriori informazioni

Presente anche in

Mark Southon 10 ricette
Australia e Nuova Zelanda

Potrebbe anche interessarti...

Café de Paris butter

25 Min

Orange liqueur zabaglione

15 Min

Béarnaise sauce

20 Min

Raspberry soufflés

1 Std. 35 Min

Prawn and trout terrine with horseradish cream

3 Std. 25 Min

Orange and passionfruit Eton mess

2 Std. 50 Min

Pimm's sabayon with strawberries

20 Min

Saffron and cardamom poached pears

40 Min

Gougère puffs with salmon mousse

25 Std. 35 Min

Watermelon and salmon ceviche stack

25 Min

Traditional crème brûlée

25 Std.

Nougat glacé with raspberry coulis

24 Std. 25 Min