Double-baked cheese soufflés with asparagus sauce

Double-baked cheese soufflés with asparagus sauce

4.6 11 évaluations

Prép. 20min

Total 2h

6 portions

Ingrédients

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

Niveau

moyen

Infos nut. par 1 portion

Sodium 560.9 mg

Protides 16.4 g

Calories 2110.4 kJ / 502.5 kcal

Lipides 40.4 g

Fibre 2.5 g

Graisses saturées 22.6 g

Glucides 18.6 g

Vous aimez ce que vous voyez ?

Cette recette et plus de 100 000 autres vous attendent !

Inscrivez-vous à notre essai gratuit de 30 jours et découvrez le monde de Cookidoo®. Sans engagement.

Créer un compte gratuitement Plus d’informations

Également présenté dans

Mark Southon 10 Recettes
Australie et Nouvelle-Zélande

Vous pourriez aussi aimer...

Steamed scallops with cauliflower and truffle purée

35min

Prawn cocktail with gin-pickled cucumbers

40min

Pork in green pepper and cognac sauce

50min

Beef cheeks with vanilla carrot purée and thyme glazed carrots

7u. 25min

Smoked mussels with Pernod sauce

35min

Smoked trout pâté

3u. 15min

Prawn and trout terrine with horseradish cream

3u. 25min

Duck confit with lentil & orange salad

15u. 40min

Beetroot and tequila cured salmon

24u. 20min

Gougère puffs with salmon mousse

25u. 35min

Scallops with pea purée

25min

Peking-style duck pancakes (MEATER+®)

8u. 50min