Souffle with asparagus and hollandaise
METHOD
In a pot add the flour and butter, melt together to create a roux, slowly add a little milk until a smooth paste is formed.
Add the cheese, then remove from the heat.
After a couple of minutes, remove the mix from the pan and pour into a mixing bowl.
Separate the eggs into yolks and whites.
Whisk the whites in a mixer until stiff peaks are formed.
Add the yolks to the batter mix. Beat in.
Line 8 ramekin moulds with butter and flour.
Fold in the whisked egg whites one half at a time. Use a metal cured spoon for best results.
Once this is done, pour into the lined moulds.
Place the ramekins in a tray and add water until it reaches halfway up the ramekins.
Place into a preheated oven at 200°C, reduce the temperature to 180°C straight away, leave to cook for 20-25 minutes.
Once finished, turn off the oven and open the door, leave to cool for 5 minutes then remove from the bain marie.
Once cool, run a butter knife around the soufflé to remove. Place into baking dishes and reserve for later.
Trim the asparagus spears, removing the hard stem.
Bring a pan of boiling salted water to the boil, blanch the asparagus for 1 minute.
Immediately remove and plunge into an ice bath, remove and pat dry.
Take the melted butter and remove the buttermilk by pouring the clarified butter into a jug.
For the hollandaise, place the remaining egg yolks and vinegar into a bowl set over simmering water.
Slowly add the clarified butter to the eggs, whisking constantly.
This should yield a thick creamy sauce – add salt to adjust seasoning.
When ready to serve, place the spears in the bottom of the baking pots, cover with a spoonful of the hollandaise, then finally add the soufflé.
Bake in the oven for 5 minutes at 180°C then serve straight away.
Pro tip – add red onion marmalade to the base for a sweet sharp twist. Add more cheese to the base – because why not?
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