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
Scale
- 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