Double-baked cheese soufflés with asparagus sauce

Double-baked cheese soufflés with asparagus sauce

4.6 11 évaluation

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...

Hollandaise

15min

Beurre Blanc

20min

Prawn and Asparagus Basil Ravioli

2h 30min

Beurre blanc

15min

Asparagus and Potatoes with Hollandaise Sauce

50min

Rhubarb and ginger crème brûlée

7h 30min

Duck breast à l`orange with orange zabaglione

2h 20min

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

2h 10min

Café de Paris butter

25min

Individual Beef Wellingtons with Red Wine Jus

2h 10min

Lemon Caper Aioli

10min

Lobster and Tarragon Risotto - Risotto con aragosta e dragoncello

35min