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Asparagus recipe: Asparagussouffle
Ingredients for 4 servings:
300 g asparagus 100 g Peeled prawns
2 tbsp. Cream
1 tsp. Fresh Dill (1 pinch of dried)
1 tablespoon cayenne pepper. Cognac
3 protein to fat Ausfetten the Souffleform
Preparation: 1 Peel the asparagus, so that no more ligneous parts of it are
and 10 minutes in boiling salted water. Remove and dry well
and let cool.
2nd The cooled asparagus puree in blender until very smooth,
it takes about 2 minutes.
3rd The crabs admit also the cream and everything into a smooth mass
puree. With dill, cayenne pepper and a hint of cognac
season.
4th The protein with the addition of some salt steifschlagen so that it is cutting
.
5th The asparagus crab mixture into a large bowl, which
Eiweißgründlich stir so that no protein Islands
behind. In the refrigerator a few minutes and let it rest.
6th Meanwhile, a large portion or 4-Souffleformen easily with oil
delete.
7th The Soufflemasse in the form or fill the tins with aluminum foil, and place
in a water bath - the easiest way to grease the pan
the oven, place the tins or Souffl8form
in and fill the grease pan with hot water - in Preheat oven
(200Grd C) for about 30 minutes poschieren.
8th If the surface and at the same time elastic, the Souffles
remove with a sharp knife to solve, and immediately plunge
serve.
Here's a dill sauce and baguette
Rubrik: Entree
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