Double-baked cheese soufflés with asparagus sauce

Double-baked cheese soufflés with asparagus sauce

4.6 11 valutazione

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

Vuoi preparare questa ricetta?

Questa e altre 100 000 ricette ti aspettano!

Registrati per una prova gratuita di 30 giorni e scopri tutto il mondo Cookidoo®.

Registrati gratis Ulteriori informazioni

Presente anche in

Mark Southon 10 ricette
Australia e Nuova Zelanda

Ti potrebbe interessare anche...

Spaghetti Carbonara Pie

Nessuna valutazione

Spiced poached pears with vanilla cheesecake and gingernut crumb

5h 30min

Beef cheeks with vanilla carrot purée and thyme glazed carrots

7h 25min

Béarnaise sauce

20min

Béarnaise Sauce

20min

Sous vide pears with cinnamon sauce (TM6)

2h

Gin and lime pie

3h 10min

Peppercorn sauce

20min

Celeriac parmigiana

1h 10min

Fillet of Beef, Mushroom and Stilton Rarebit Tarts with Celeriac Purée

2h 10min

Sunny gazpacho

25min

Saffron and cardamom poached pears

40min