Double-baked cheese soufflés with asparagus sauce

Double-baked cheese soufflés with asparagus sauce

4.6 11 ratings

Prep. 20min

Total 2 h

6 portions

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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Also featured in

Mark Southon 10 Recipes
Australia and New Zealand

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