Устройства и аксесоари
Double-baked cheese soufflés with asparagus sauce
Подготовка 20 мин.
Общо 2ч.
6 portions
Съставки
Soufflés
-
Parmesan cheese cut into pieces (3 cm)100 g
-
panko breadcrumbs10 g
-
hazelnuts, without skin toasted15 g
-
unsalted butter60 g
-
plain flour90 g
-
milk340 g
-
eggs room temperature and separated4
-
fresh thyme leaves only2 sprigs
-
wholegrain mustard20 g
-
Worcestershire sauce (see Tips)20 g
-
goats cheese50 g
-
grated nutmeg1 pinch
-
salt to taste
-
freshly ground pepper to taste
Asparagus sauce
-
unsalted butter30 g
-
eschalot cut into pieces1
-
leek cut into pieces80 g
-
water250 g
-
Chicken stock paste (see Tips)1 tsp
-
asparagus stalks only, trimmed and cut into pieces2 bunches
-
iced water for cooling
-
pouring (whipping) cream200 g
-
fresh baby spinach (see Tips)20 g
-
hazelnuts, without skin toasted and roughly chopped, to serve
Трудност
средно
Хранене за 1 portion
Натрий
560.9 mg
Протеин
16.4 g
Калории
2110.4 kJ /
502.5 kcal
Мазнини
40.4 g
Фибри
2.5 g
Наситените мазнини
22.6 g
Въглехидрати
18.6 g
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Mark Southon
10 Рецепти
Австралия и Нова Зеландия
Австралия и Нова Зеландия
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