Double-baked cheese soufflés with asparagus sauce
TM6

Double-baked cheese soufflés with asparagus sauce

4.6 ( 10 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
502.5 kcal / 2110.4 kJ
Protein
16.4 g
Fat
40.4 g
Carbohydrates
18.6 g
Fibre
2.5 g
Saturated Fat
22.6 g
Sodium
560.9 mg

Like what you see? This recipe and more than 80 000 others are waiting for you!

Sign up for free

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

More information

Alternative recipes