{"id":1758,"date":"2022-10-05T13:55:33","date_gmt":"2022-10-05T12:55:33","guid":{"rendered":"https:\/\/qimiq.lightcyde\/?page_id=1758"},"modified":"2023-07-20T14:39:24","modified_gmt":"2023-07-20T13:39:24","slug":"asparagus-souffle-by-reinhard-muller","status":"publish","type":"page","link":"https:\/\/qimiq.com\/en\/qimiq-for-professionals\/chefkoeche\/chef-recipes\/asparagus-souffle-by-reinhard-muller\/","title":{"rendered":"Asparagus souffl\u00e9 by Reinhard M\u00fcller"},"content":{"rendered":"
\n \n \n \"CR\n <\/picture>\n \n
\n \n

Asparagus souffl\u00e9 by Reinhard M\u00fcller<\/h2>\n \n
<\/div>\n\n

Reinhard M\u00fcller, 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!<\/p>\n<\/div>\n \n

<\/div>\n\n Discover the recipe in our recipe database<\/a>\n <\/div>\n<\/div>\n\n<\/section>\n\n
\n

Ingredients for 10 portions<\/h3>\n\n \n \"Cow\"\n<\/picture>\n<\/div>\n\n<\/section>\n\n
\n

For the souffl\u00e9<\/strong><\/p>\n

\u00a0<\/p>\n

    \n
  • 250 g QimiQ Classic, unrefrigerated<\/li>\n
  • 250 g white asparagus, peeled<\/li>\n
  • 30 g potatoes, peeled<\/li>\n
  • 80 g onion(s), finely diced<\/li>\n
  • 40 g butter<\/li>\n
  • 10 g fine crystal sugar<\/li>\n
  • 80 ml white wine<\/li>\n
  • 125 ml vegetable stock<\/li>\n
  • 3 g salt<\/li>\n
  • black pepper, freshly ground<\/li>\n
  • 2 egg yolk<\/li>\n
  • 60 g cream cheese<\/li>\n
  • 80 g white bread crumbs<\/li>\n
  • 0.5 orange(s), juice and finely grated zest<\/li>\n
  • 2 egg whites<\/li>\n<\/ul>\n<\/div>\n

    For the vinaigrette<\/strong><\/p>\n

    \u00a0<\/p>\n

      \n
    • 250 g QimiQ Classic, unrefrigerated<\/li>\n
    • 50 ml olive oil<\/li>\n
    • 120 g cr\u00e8me fra\u00eeche<\/li>\n
    • 100 ml orange juice<\/li>\n
    • Orange zest, from 1 orange<\/li>\n
    • 1 orange(s), diced<\/li>\n
    • 50 ml light balsamic vinegar<\/li>\n
    • 20 g coriander, chopped<\/li>\n<\/ul>\n<\/div>\n

      For garnishing<\/strong><\/p>\n

      \u00a0<\/p>\n

        \n
      • Pepper(s), diced<\/li>\n
      • Chives<\/li>\n
      • Cress<\/li>\n<\/ul>\n<\/div>\n <\/div>\n\n<\/section>\n\n
        \n

        Preparation<\/h3>\n\n \n \"Cow\"\n<\/picture>\n<\/div>\n\n<\/section>\n\n
        \n
          \n
        1. For the souffl\u00e9:<\/strong>\u00a0<\/span>Saut\u00e9 the asparagus, potatoes and onions in butter.<\/li>\n
        2. 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.<\/li>\n
        3. Puree the cooked vegetables with a blender and pass through a sieve.<\/li>\n
        4. Whisk the unchilled QimiQ Classic smooth. Add the asparagus mixture, egg yolks, cream cheese, bread crumbs, orange juice and orange zest and mix well.<\/li>\n
        5. Beat the egg whites until stiff and fold into the mixture.<\/li>\n
        6. Pour the mixture into greased souffl\u00e9 dishes and bake in a water bath in a preheated oven at 180\u00b0C (air convection) for approx. 15-20 minutes.<\/li>\n
        7. For the vinaigrette:<\/strong>\u00a0<\/span>Whisk the QimiQ Classic smooth. Slowly whisk in the olive oil until emulsified.<\/li>\n
        8. Add the remaining ingredients and mix well.<\/li>\n
        9. Garnish with the diced sweet pepper, cress and chives. Serve with the asparagus souffl\u00e9.<\/li>\n<\/ol>\n<\/div>\n <\/div>\n\n<\/section>","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":1759,"parent":682,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"_relevanssi_hide_post":"","_relevanssi_hide_content":"","_relevanssi_pin_for_all":"","_relevanssi_pin_keywords":"","_relevanssi_unpin_keywords":"","_relevanssi_related_keywords":"","_relevanssi_related_include_ids":"","_relevanssi_related_exclude_ids":"","_relevanssi_related_no_append":"","_relevanssi_related_not_related":"","_relevanssi_related_posts":"","_relevanssi_noindex_reason":"","footnotes":""},"class_list":["post-1758","page","type-page","status-publish","has-post-thumbnail","hentry"],"acf":[],"yoast_head":"\nSpargelsouffl\u00e9 von Reinhard M\u00fcller - QimiQ<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/qimiq.com\/en\/qimiq-for-professionals\/chefkoeche\/chef-recipes\/asparagus-souffle-by-reinhard-muller\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Spargelsouffl\u00e9 von Reinhard M\u00fcller\" \/>\n<meta property=\"og:url\" content=\"https:\/\/qimiq.com\/en\/qimiq-for-professionals\/chefkoeche\/chef-recipes\/asparagus-souffle-by-reinhard-muller\/\" \/>\n<meta property=\"og:site_name\" content=\"QimiQ\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/QimiQWorld\/\" \/>\n<meta property=\"article:modified_time\" content=\"2023-07-20T13:39:24+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/qimiq.com\/wp-content\/uploads\/CR-Spargelsouffle.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"500\" \/>\n\t<meta property=\"og:image:height\" content=\"333\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/qimiq.com\/qimiq-fuer-profis\/chefkoeche\/chefkoch-rezepte\/spargelsouffle-von-reinhard-muller\/\",\"url\":\"https:\/\/qimiq.com\/qimiq-fuer-profis\/chefkoeche\/chefkoch-rezepte\/spargelsouffle-von-reinhard-muller\/\",\"name\":\"Spargelsouffl\u00e9 von Reinhard M\u00fcller - 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