Description
These Valentine’s Brunch Goat Cheese Soufflés offer a delightful blend of creamy goat cheese paired with fresh herbs and eggs, creating an irresistible flavor. They’re easy to make and perfect for impressing your loved ones at breakfast or brunch.
Ingredients
Scale
- 3 tablespoons finely grated parmesan cheese, divided, plus more for sprinkling on the ramekins
- 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 (orange blossom preferred)
- 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 and prepare the ramekins by buttering them and sprinkling grated Parmesan cheese inside.
- Rub the dried lavender to create a powder and mix with the lemon zest, 1 tablespoon of Parmesan, salt, and pepper in a bowl. Set aside.
- In another bowl, combine the goat cheese, ricotta, 2 tablespoons of Parmesan cheese, thyme, honey, egg yolks, milk, and flour. Stir until well mixed.
- Whip the egg whites until they reach a firm peak but ensure they aren't overly firm. Gently fold them into the cheese-yolk mixture in thirds, leaving some lumps for a fluffy soufflé.
- Place the ramekins in a baking dish and fill the dish with hot water halfway up the sides of the ramekins. Spoon the mixture into the ramekins, filling them two-thirds full.
- Clean the edges of the ramekins with a paper towel for better rising results.
- Bake for 20 minutes or until tops are golden brown and firm. Let cool for 15 minutes, then run a knife around the edges to release and invert them onto plates, or serve directly in the ramekins.
- Serve warm with a small salad.
Notes
Ensure egg whites are not over-whipped for best results.
Use fresh herbs for enhanced flavor.
For a twist, try different types of honey.
Nutrition
- Serving Size: 1 soufflé
- Calories: 180
- Sugar: 2g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 100mg