Double-baked cheese soufflés with asparagus sauce
TM6

Double-baked cheese soufflés with asparagus sauce

5.0 (8 ratings)

Ingredients

Soufflés

  • 100 g Parmesan cheese, cut into pieces (3 cm)
  • 10 g panko breadcrumbs
  • 15 g hazelnuts, without skin, toasted
  • 60 g unsalted butter
  • 90 g plain flour
  • 340 g milk
  • 4 eggs, room temperature and separated
  • 2 sprigs fresh thyme, leaves only
  • 20 g wholegrain mustard
  • 20 g Worcestershire sauce (see Tips)
  • 50 g goats cheese
  • 1 pinch grated nutmeg
  • salt, to taste
  • freshly ground pepper, to taste

Asparagus sauce

  • 30 g unsalted butter
  • 1 eschalot, cut into pieces
  • 80 g leek, cut into pieces
  • 250 g water
  • 1 tsp Chicken stock paste (see Tips)
  • 2 bunches asparagus stalks only, trimmed and cut into pieces
  • iced water, for cooling
  • 200 g pouring (whipping) cream
  • 20 g fresh baby spinach (see Tips)
  • hazelnuts, without skin, toasted and roughly chopped, to serve

Nutrition
per 1 portion
Calories
2110.4 kJ / 502.5 kcal
Protein
16.4 g
Carbohydrates
18.6 g
Fat
40.4 g
Saturated fat
22.6 g
Fiber
2.5 g
Sodium
560.9 mg

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