Valentine’s Brunch Goat Cheese Soufflés
Valentine’s Day is just around the corner, and what better way to celebrate love than with a delightful brunch? These fluffy goat cheese soufflés, infused with the fragrant notes of lavender and lemon, are not only a feast for the eyes but also a treat for your taste buds. Picture this: a warm, airy soufflé that melts in your mouth, leaving you with a hint of sweetness from the honey and a savory balance from the cheeses. Each bite is a comforting hug, perfect for a special morning gathering with friends or that extra romantic touch for your loved one.
Table of Contents
I still remember the first time I made these Valentine’s brunch goat cheese soufflés; it was a chilly February morning. There’s something magical about pulling them from the oven, their puffed-up tops golden brown, promising a burst of flavor. This recipe has a wonderful charm to it. Rustic yet sophisticated, it’s surprisingly approachable, making it easy to impress without the fuss. I can’t wait for you to try it!
Why You’ll Love This Recipe
- Simple & Quick: In just about 75 minutes, you can whip up an elegant brunch dish that looks and tastes gourmet.
- Irresistible Flavor: The combination of creamy goat cheese, sweet honey, and aromatic thyme creates a layer of flavors that’s hard to resist.
- Eye-Catching Appeal: The soufflés are a showstopper, puffing up beautifully in the ramekins, making your brunch table look spectacular.
- Flexible Serving: Perfect for brunch, lunch, or as a savory side dish for dinner.
- Diet-Friendly Options: By adjusting a couple of ingredients, these soufflés can cater to gluten-free diets!
Ingredients You’ll Need
- 3 tablespoons finely grated parmesan cheese: Adds a savory depth to the soufflés. Feel free to use vegetarian parmesan if desired.
- ½ teaspoon dried lavender: This unique ingredient infuses a floral note. Make sure it’s culinary-grade lavender!
- ½ medium lemon, zested: Zest from a fresh lemon lifts the flavors, so be sure to avoid bottled lemon juice.
- ⅛ teaspoon kosher salt: Enhances the overall taste of the soufflés.
- ⅛ teaspoon ground black pepper: A dash of pepper balances the richness of cheese.
- 3 ounces soft goat cheese: Provides the signature creaminess; you can substitute with cream cheese for a milder flavor.
- 1 ounce ricotta cheese: The ricotta adds a lovely airy texture. If unavailable, a bit more goat cheese works too!
- 1 tablespoon fresh thyme leaves: Thyme introduces a wonderful herby note, but fresh chives or tarragon can be good substitutes.
- 1 tablespoon honey (I used orange blossom honey): Sweetens the soufflés beautifully, adding a touch of floral aroma. Feel free to swap with maple syrup for a different twist.
- 3 large eggs separated: The egg whites provide lift, while the yolks add richness. Make sure your eggs are at room temperature for best results.
- ¼ cup low-fat milk: Keeps the soufflés moist without being heavy. You can use almond milk as a substitute for a dairy-free option.
- 2 teaspoons all-purpose flour: This will help stabilize the soufflés. For gluten-free, a cornstarch flour blend can be used.
- Butter for the ramekins: Coating the ramekins ensures the soufflés release easily once baked. Don’t skip this step!
How to Make Valentine’s Brunch Goat Cheese Soufflés
Preheat the Oven: Start by preheating your oven to 375˚ F. This step is crucial for achieving a lovely rise. While the oven is warming, prepare your ramekins.
Prep the Ramekins: Smear some butter inside each ramekin, then sprinkle in grated parmesan cheese to coat the bottoms and sides. This will not only add flavor but also help the soufflés to rise beautifully without sticking.
Prepare Seasoning Mix: Rub the dried lavender between your fingers to break it down into a powder-like consistency. In a small bowl, combine this lavender with lemon zest, 1 tablespoon of parmesan, kosher salt, and ground black pepper. Set aside for now.
Mix the Cheese Base: In a medium bowl, blend together the soft goat cheese, ricotta cheese, 2 tablespoons of parmesan, fresh thyme leaves, honey, egg yolks, low-fat milk, and flour. Stir thoroughly until everything is well incorporated. The mixture should be creamy and smooth, and the flavors will meld beautifully.
Whip the Egg Whites: In a separate small bowl, whip the egg whites until they reach firm peaks. Be careful here—if they become too firm, they’ll be tricky to fold in. Aim for a fluffy texture that still holds shape.
Fold Together: Gently fold the whipped egg whites into the cheese-yolk mixture in thirds, using a large spatula. It’s okay if the mixture is lumpy; this will help the soufflés rise better.
Prepare for Baking: Place your filled ramekins in a baking dish and pour hot water halfway up the sides of the ramekins. This water bath will keep the soufflés moist as they bake.
Fill the Ramekins: Spoon the cheese-egg mixture into the ramekins so that they are about two-thirds full. It’s important to leave some space for them to rise.
Tip the Sides: Clean the edges and rims of the ramekins with a paper towel for a neat finish. This little trick can prevent sticking and allow the soufflés to puff up with ease.
Bake: Slide the baking dish into the oven and bake for about 20 minutes, or until the tops are golden brown and they spring back to the touch. The little soufflés will puff up magnificently!
Cool and Serve: Once baked, allow the soufflés to cool in the ramekins for about 15 minutes. They will collapse slightly—this is normal! Run a knife around the edges to release them easily and flip them out if you’d like, or serve them directly in the ramekins for a rustic touch. They pair beautifully with a small salad for a complete meal.
Storing & Reheating
If you have any leftovers (though I doubt they’ll last long!), store the soufflés at room temperature for up to 2 hours. For longer storage, cover them tightly and refrigerate for up to 3 days. Reheating is simple; simply preheat your oven to 350°F and warm them for about 10-15 minutes. Note that the texture may lose some fluffiness, but refreshing them in the oven helps!
Chef’s Helpful Tips
- When whipping egg whites, ensure that your bowl and beaters are completely clean and free of grease for best volume.
- Room temperature ingredients, especially eggs, yield a nicer texture—give your eggs about 30 minutes to warm up outside the fridge.
- Avoid over-folding; leaving some lumps in the batter will help the soufflés rise better.
- Want to switch it up? Try adding a handful of sautéed spinach or roasted red peppers for extra flavor and nutrition.
- You can prep the mixture ahead of time and refrigerate it before baking—just remember to whip the egg whites the same day.
A brunch recipe that is both elegant and comforting is a true treasure, and these Valentine’s brunch goat cheese soufflés are just that! It’s easy to personalize with your favorite herbs or even a twist of different cheeses. Don’t hesitate to get creative; adding personal touches can make the dish even more special for the occasion.
If you’re excited to try something new and sophisticated yet surprisingly simple for your upcoming brunch, please give these soufflés a go. The journey of flavors will surely make your hearts flutter and your tastebuds dance!
Recipe FAQs
Can I use different cheeses?
Absolutely! While goat cheese offers a unique flavor, you can substitute with cream cheese or even a blend of your favorites like feta or ricotta for a different twist.
What can I serve with these soufflés?
These soufflés pair wonderfully with a light salad, fresh fruit, or even a zesty side of roasted vegetables. They also go well with a glass of sparkling wine for a festive touch!
Can I prepare the soufflé mixture ahead of time?
Yes, you can prepare the cheese mixture a few hours before baking. Just remember to whip the egg whites just before you’re ready to bake to retain maximum fluffiness.
How do I know when my soufflés are ready?
Look for a golden-brown top and a slight jiggle in the center. They should spring back when lightly touched. Keep an eye on them, as oven temperatures can vary!
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📖 Recipe Card
Valentine’s Brunch Goat Cheese Soufflés
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: Serves 2-4 1x
- Category: Breakfast
- Method: Baking
- Cuisine: French
Description
These flavorful Valentine’s Brunch Goat Cheese Soufflés are simple to make and are filled with creamy goat and ricotta cheeses, fresh herbs, and a hint of honey. Perfect for a delightful brunch or cozy dinner!
Ingredients
- 3 tablespoons finely grated parmesan cheese, divided
- ½ teaspoon dried lavender
- ½ medium lemon, zested
- ⅛ teaspoon kosher salt
- ⅛ teaspoon ground black pepper
- 3 ounces soft goat cheese
- 1 ounce ricotta cheese
- 1 tablespoon fresh thyme leaves
- 1 tablespoon honey (preferably orange blossom)
- 3 large eggs, separated
- ¼ cup low-fat milk
- 2 teaspoons all-purpose flour
- butter for the ramekins
Instructions
- Preheat the oven to 375˚ F. Butter the ramekins and sprinkle grated Parmesan cheese inside, then set them aside.
- Crush the dried lavender between your fingers to reduce its size, then mix it in a bowl with lemon zest, 1 tablespoon of Parmesan, salt, and pepper. Set this mixture aside.
- In a medium bowl, mix together the goat cheese, ricotta, 2 tablespoons of Parmesan cheese, thyme, honey, egg yolks, milk, and flour until combined.
- In a separate small bowl, whip the egg whites until they reach a firm peak. Be careful not to over-whip them so they remain pliable. Gently fold the whipped egg whites into the cheese mixture in thirds using a large spatula, ensuring there are some lumps remaining for airiness.
- Arrange the ramekins in a baking dish and pour hot water into the dish until it reaches halfway up the sides of the ramekins. Fill each ramekin with the cheese-egg mixture up to two-thirds full.
- Wipe down the edges of the ramekins to facilitate rising while baking.
- Bake for 20 minutes, or until the tops are golden brown and set to the touch. Allow the soufflés to cool for 15 minutes in the ramekins, after which they may collapse slightly and pull away from the sides. Run a knife around the edges and invert the ramekins to release the soufflés, or serve them directly in the ramekins.
- Serve warm alongside a small salad.
Notes
Ensure to whip the egg whites just to a firm peak to keep the soufflé fluffy.
Experiment with other herbs if desired, such as chives or basil, for unique flavors.
These soufflés are best served immediately for the best texture.
Nutrition
- Serving Size: 1 soufflé
- Calories: 240
- Sugar: 1g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 150mg
