Ingredients55 m servings 263 cals
- 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.
- These little souffles are a real treat and may be prepared up to 48 hours in advance. Simply reheat and serve!
Per Serving: 263 calories; 18.6 g fat; 14.7 g carbohydrates; 11.9 g protein; 144 mg cholesterol; 588 mg sodium. Full nutrition
ReviewsRead all reviews 8
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 w...
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 :)
I followed the recipe exactly and they came out great: light and fluffy. I will be making these again.
This was very good! My husband and I both loved it. I did half the recipe since it was my husband and I. I will make this again!
Excellent serving suggestion! These rich souffles are just BEGGING to be served with a very acidic vinagrette. Also, I recommend using a very sharp goat cheese. I made mine with 4 egg yolks ...
These souffles turned out great. Followed the recipe exactly. Served two for lunch after refrigerating for more than two days and they were even better. They really do puff up again after ref...
These made a fun brunch served over baby arugula and a raspberry vinaigrette with raspberries on the side. I made them the night before and refrigerated until the last heating the next day.