Double-baked cheese soufflés with asparagus sauce

Double-baked cheese soufflés with asparagus sauce

4.6 11 ratings

Prep. 20 min

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

Like what you see?

This recipe and more than 100 000 others are waiting for you!

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

Sign up for free More information

Also featured in

Mark Southon 10 Recipes
Australia and New Zealand

You might also like...

Tetsuya Wakuda's Marinated lobster tail with bread salad and avocado soup (TM6)

30min

Béarnaise sauce

20min

Fish stock

35min

Poached salmon and beetroot blinis

45min

White bean purée and anchovy on crostini

45min

Chilli creamed corn

40min

Rhubarb and ginger crème brûlée

7 h 30min

Gougère puffs with salmon mousse

25 h 35min

Scallops with pea purée

25min

Beef tapenade crostini

1 h 40min

Tomato and olive tapenade mini bruschette

20min

Traditional crème brûlée

25 h