Individual Upside-down Goat Cheese Souffles7 Reviews
- Prep: 30 min
- Cook: 25 min
- Ready In: 55 min
“Enjoy these warm goat cheese and walnut souffles on a bed of lettuce with your favorite vinaigrette as a beautiful and delicious start to a special meal.” - by Alexis de Portneuf
Original recipe yields 6 servings
- Preheat an oven to 175 degrees C (350 degrees F).
- In a small bowl, combine the walnuts and 2 teaspoons of flour. Generously butter 6 ramekins. Sprinkle some of the nut mixture into each ramekin, tipping so that the nuts stick to the bottom and sides. Discard any excess.
- In a small saucepan, melt the butter and add the remaining flour. Cook 3 minutes over medium heat then add the milk. Bring to a boil, stirring constantly, cook 2 minutes, remove from heat and let cool in the pan.
- Add the Paillot de chevre cheese, egg yolks, salt and pepper and stir well. Set aside on the counter.
- In a bowl, beat the egg whites until almost stiff. Delicately fold one third at a time into the cheese mixture.
- Divide the mixture among the 6 ramekins. Cook in a bain-marie (hot water bath) in the middle of the oven for about 25 minutes. Carefully remove the whole pan from the oven and leave the ramekins in the bain-marie for 15 minutes.
- Run a sharp knife around the edge of each souffle and gently unmold upside-down onto a parchment-lined baking sheet. Refrigerate.*
- Before serving, preheat the oven to 210 degrees C (425 degrees F). Place the souffles in the middle of the oven and heat until they puff up, about 10 minutes. Serve on a bed of gourmet lettuce that has been tossed with the vinaigrette of your choice.
Amount Per Serving (6 total)
- 263 cal
- 18.6 g
- 14.7 g
Based on a 2,000 calorie diet
Reviews (7)Rate This Recipe
"Having never made a souffle but needing to use up some goat cheese, I stumbled upon this recipe. They are very easy to make, are so fluffy, and melt in your mouth. I did halve the recipe as it was onl..." See morey my husband and me. And I didn't have any walnuts so I used almonds which we prefer anyways. Next time I will add some more herbs/seasonings in as it was a tad on the bland side. But for a beginner this was a great recipe to start on and use as a base to modify to your taste. With the salad it made a wonderfully light dinner."
"THIS WAS AMAZING! IT was very good! The only change I have is to have half goat cheese and half provolone. I also had a nice salad underneath with a sweet salad dressing! It was very good :)..." See more"
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