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Double-baked cheese soufflés with asparagus sauce

Double-baked cheese soufflés with asparagus sauce
4.6 11 rating
Prep. 20 min
Total 2 h
6 portions
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Ingredients

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

Difficulty

medium

Nutrition per 1 portion

Sodium 560.9 mg
Protein 16.4 g
Calories 2110.4 kJ / 502.5 kcal
Fat 40.4 g
Fibre 2.5 g
Saturated Fat 22.6 g
Carbohydrates 18.6 g

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Australia and New Zealand

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