Truffled camembert soufflé asparagus emulsion
Ingredients ( For the soufflé)
75 gms butter
100 gms camembert
50 gms plain flour
300 ml milk
30 gms parmesan finely grated
Pinch of salt
Pinch of pepper
4 eggs, separated
Truffle oil, as per requirement
Fresh truffle shavings (for garnish)
For the green asparagus emulsion:
2 egg yolks
Fresh green asparagus, peeled – 250 gms
A sprig of thyme
Salt
Method
Preheat the oven to 200 degrees Celsius (combi oven). Grease four individual soufflé ramekins with butter, then add the grated parmesan, tilting the ramekins so that it coats the base and sides.
Put the remaining butter into a saucepan with the flour and milk. Heat, stirring constantly with a small whisk, until the mixture is thick and smooth. Cook for a few more seconds, stirring all the time. Remove from the heat and add the camembert cheese, stirring until melted.
Season with a pinch of salt and pepper. Stir the egg yolks into the cheese mixture. At this point add in the truffle oil. Cool down the mixture.
Whisk the egg whites using the hand mixer, until peaks form that just hold their shape. Take the cooled cheese mixture in a bowl of stand mixer and cream the mixture with the help of the paddle attachment. Gently fold in the whisked fluffy egg whites into the cheese mixture and freshly sliced truffles. Pour into the prepared ramekins.
Place on the baking sheet and bake for 25-30 minutes until the top is golden and risen and has a slight wobble. Serve immediately.
For the green asparagus emulsion:
Blanch asparagus with thyme (picked leaves) and blend to a smooth puree using the blender and strain. Whisk the egg yolks with the help of hand mixer in a bowl over a baine-marie add in the green asparagus puree and whisk continuously until it is slightly firm and creamy textured. Add salt and keep warm.
Assembling the dish:
Place the soufflé ramekin on an under liner and serve the emulsion in a pouring beaker next to it.
(Sahil Sabhlok is executive chef at The Claridges, New Delhi. He draws inspiration from his mother’s cooking and recipes handed down by generations. At the hotel, he has been instrumental in planning, implementing and overseeing the diverse and unique menus across the restaurants with his knowledge of French, Italian and Oriental cuisines. He is an avid cricketer and loves to travel. One can catch a glimpse of his life and his love for food through his Instagram page where he loves to showcase his classic creations and the magic in the kitchen)
