Asparagus soufflé by Reinhard Müller
Reinhard Müller, kitchen manager of the PVA rehabilitation centre in Bad Ischl, restaurant specialist, baker and butcher. As a chef, he has cooked to 4 toques (Gault&Millau) and 2 Michelin stars. In his role as a hotel manager, he has worked everywhere, from cruise ships to 4-star hotels. Today, he will be showcasing a heavenly dish for you!. Today he shows you a heavenly dish!
For the soufflé
- 250 g QimiQ Classic, unrefrigerated
- 250 g white asparagus, peeled
- 30 g potatoes, peeled
- 80 g onion(s), finely diced
- 40 g butter
- 10 g fine crystal sugar
- 80 ml white wine
- 125 ml vegetable stock
- 3 g salt
- black pepper, freshly ground
- 2 egg yolk
- 60 g cream cheese
- 80 g white bread crumbs
- 0.5 Orange(s), juice and finely grated zest
- 2 egg white
For the vinaigrette
- 250 g QimiQ Classic, unrefrigerated
- 50 ml olive oil
- 120 g crème fraîche
- 100 ml orange juice
- Orange zest, from 1 orange
- 1 orange(s), diced
- 50 ml light balsamic vinegar
- 20 g coriander, chopped
For garnishing
- Pepper(s), diced
- Chives
- Cress
- For the soufflé: Sauté the asparagus, potatoes and onions in butter.
- Add the sugar and douse with the white wine. Add the vegetable stock, season to taste and cook covered until the vegetables are soft and the liquid has disappeared.
- Puree the cooked vegetables with a blender and pass through a sieve.
- Whisk the unchilled QimiQ Classic smooth. Add the asparagus mixture, egg yolks, cream cheese, bread crumbs, orange juice and orange zest and mix well.
- Beat the egg whites until stiff and fold into the mixture.
- Pour the mixture into greased soufflé dishes and bake in a water bath in a preheated oven at 180°C (air convection) for approx. 15-20 minutes.
- For the vinaigrette: Whisk the QimiQ Classic smooth. Slowly whisk in the olive oil until emulsified.
- Add the remaining ingredients and mix well.
- Garnish with the diced sweet pepper, cress and chives. Serve with the asparagus soufflé.
