Double-baked cheese soufflés with asparagus sauce
TM6

Double-baked cheese soufflés with asparagus sauce

4.6 (10 avaliações )

Ingredientes

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

Nutrição
por 1 portion
Energia
2110.4 kJ / 502.5 kcal
Proteína
16.4 g
Hidratos de carbono
18.6 g
Gordura
40.4 g
Gordura saturada
22.6 g
Fibra
2.5 g
Sódio
560.9 mg

Esta e mais de 80 000 receitas estão à sua espera! Encontre inspiração todos os dias.

Registe-se gratuitamente

Registe-se e experimente gratuitamente durante 30 dias gratuitos, e descubra o mundo do Cookidoo®. Sem compromisso.

Mais Informações

Receitas alternativas

Mostrar tudo