Double-baked cheese soufflés with asparagus sauce

Double-baked cheese soufflés with asparagus sauce

4.6 11 avaliação

Preparação 20min

Total 2h

6 portions

Ingredientes

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

Dificuldade

médio

Nutrição por 1 portion

Sódio 560.9 mg

Proteína 16.4 g

Energia 2110.4 kJ / 502.5 kcal

Gordura 40.4 g

Fibra 2.5 g

Gordura saturada 22.6 g

Hidratos de carbono 18.6 g

Gosta desta receita?

Inspire-se em mais de 100 000 receitas!

Registe-se e usufrua de 30 dias gratuitos. Inspire-se com o Cookidoo®. Sem compromisso.

Registe-se gratuitamente Mais Informações

Também apresentado em

Mark Southon 10 Receitas
Austrália e Nova Zelândia

Também pode gostar...

Gin and tonic sorbet with cucumber

12h

Twice baked goat's cheese soufflés (Yolaine Corbin)

1h

Gougères

55min

Mini Crab Cakes with Coriander Paste

1h

Poached Cod with Beurre Blanc and Tenderstem Broccoli

1h 20min

Butterscotch panna cotta with pear sorbet (Mark Southon)

25h 20min

Béarnaise sauce

20min

Roasted vegetables with horseradish cream

40min

Parmesan baskets with goat's cheese mousse

1h 15min

Panna cotta with rhubarb topping (George Calombaris)

25h 15min

Parmesan gelato

4h 30min

Leek and smoked salmon dip

55min