Serves: 10 persons
Ingredients: 30 g soft butter, 250 g dried breadcrumbs, 90 g butter, 90 g cake flour, 500 ml goat’s milk, 200 g soft goat’s cheese, 100 g pecorino cheese, 125 g cooked and chopped asparagus, 1 tsp salt, ½ tsp ground white pepper, 5 egg yolks, 6 egg whites, 10 x 100-150 ml moulds (6 cm diameter, and 6 cm deep)
Preparation: Preheat the oven to 180 °C. Butter the moulds, dust them with the breadcrumbs and place them in the refrigerator to harden.
Melt the butter, mix it with the flour and cook for 5 minutes over low heat. Gradually add the milk and cook for about 12 minutes until the mixture doesn’t taste floury.
Remove the pan from the heat and add the cheeses and asparagus. Leave to cool slightly and season well. After that, add the egg yolks and beat in. Whisk the egg whites until stiff and fold them carefully into the cheese sauce.
Now, you can distribute the mixture with a spoon into the moulds. Place the filled moulds in an oven pan on top of a cloth. Then pour hot water into the pan to reach at least a quarter of the height of the moulds and bake for 20 minutes (do not open the oven during this time). Remove the soufflés (they should be firm to the touch) and let it cool for 15 minutes before removing it from the moulds. It tastes a salad.
Tip: The soufflés can be prepared well in advance, stored in the refrigerator and, before serving, simply warm at 180 ° C for about 8-10 minutes.
Our Wine recommendation
For asparagus and goat cheese, a Sauvignon Blanc fits wonderfully. It is best to take the La Motte Sauvignon Blanc 2018. The full-bodied white wine scores with aromas of gooseberries and tropical notes as well as a fresh acidity. The elegant La Motte Pierneef Sauvignon Blanc 2017 is also a good choice with its green and mineral notes.