Double-baked cheese soufflés with asparagus sauce

Double-baked cheese soufflés with asparagus sauce

4.6 11 beoordelingen

Voorbereiding. 20min

Totaal 2u.

6 portions

Ingrediënten

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

Moeilijkheidsgraad

gemiddeld

Voeding per 1 portion

Natrium 560.9 mg

Eiwitten 16.4 g

Calorieën 2110.4 kJ / 502.5 kcal

Vetten 40.4 g

Vezels 2.5 g

Verzadigd vet 22.6 g

Koolhydraten 18.6 g

Vindt u het leuk wat u ziet?

Dit recept en meer dan 100 000 andere wachten op jou!

Registreer u voor onze 30 dagen gratis proefperiode en ontdek de wereld van Cookidoo®. Zonder verplichtingen.

Gratis aanmelden Meer informatie

Ook te zien in

Mark Southon 10 recepten
Australië en Nieuw-Zeeland

Misschien vind je het ook leuk...

Ruby kingfish with citrus yoghurt dressing

2u. 30min

Steamed asparagus with caper crumbs

30min

Rainbow cabbage rolls with mushroom sauce

2u. 40min

Oysters with lime granita

5min

Beef Wellington

2u. 15min

Smoked salmon mousse

5min

Rhubarb and ginger crème brûlée

7u. 30min

Leek and smoked salmon dip

55min

Smoked trout pâté

3u. 15min

Beetroot and tequila cured salmon

24u. 20min

Sicilian ricotta cheesecake with botrytis soaked figs

30u. 25min

Champagne poached chicken terrine

1u. 30min