Goat Cheese Soufflé
Goat Cheese Soufflé - Wonderfully rich and tempting and appetizer
Healthy, because
Even smarter
Nutritional values
Goat cheese is rich in calcium, a powerful mineral that gives bones and teeth stability and strength and is also essential for well-functioning muscles and nerves.
If you would like to serve the soufflés as one of several courses, pre-bake them and put them in a cool place covered with cling film. Then they only need to be baked for 5 minutes, as described in step 10 of the recipe.
(Percentage of daily recommendation)
| Calorie | 257 cal. | (12 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 0.5 g | (2 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.2 μg | (6 %) | ||
| Vitamin E | 1 mg | (8 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.3 mg | (28 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 40 μg | (13 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 10.5 μg | (23 %) | ||
| Vitamin B₁₂ | 1.4 μg | (47 %) | ||
| Vitamin C | 4 mg | (4 %) | ||
| Potassium | 198 mg | (5 %) | ||
| Calcium | 198 mg | (20 %) | ||
| Magnesium | 23 mg | (8 %) | ||
| Iron | 1.1 mg | (7 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 9.9 g | |||
| Uric acid | 10 mg | |||
| Cholesterol | 159 mg |
Ingredients
- Ingredients
- 4 ozs semi-firm Goat cheese
- 2 eggs
- 1 oz butter
- 2 handfuls Baby greens
- ½ bunch flat-leaf parsley
- 1 sprig rosemary
- 5 tsps Pastry flour
- ¾ cup
- 1 tsp medium-hot Mustard
- salt
- peppers
- 6 Tbsps balsamic vinegar
- 1 Tbsp honey
- 6 Tbsps Sour cherry juice
Kitchen utensils
Preparation steps
Crumble the goat cheese. Separate the eggs. Rinse lettuce and spin dry. Rinse parsley and rosemary and shake dry. Pluck parsley leaves and finely chop.
Heat the butter in a pot over low heat until melted and add the flour. Cook, stirring, for 2 minutes.
Add milk while whisking and bring to a boil. Cook over medium heat for 3 minutes, stirring frequently.
Remove pot from the heat. Mix together egg yolks, mustard, parsley and 2/3 of the cheese in a bowl. Season with salt and pepper.
Beat egg whites and 1 pinch of salt with a hand mixer on medium speed.
Add 1/4 of the egg whites to the egg yolk mixture and mix until combined. Add remaining egg whites and remaining cheese and fold gently with a spatula to combine.
Divide custard mixture among ramekins and place in a baking dish. Pour enough hot water into baking dish to come halfway up sides of ramekins. Bake in preheated oven at 400°F until puffed and golden brown on top, about 20 minutes.
Remove baking dish from oven and carefully lift the ramekins from the hot water. Let cool on a cooling rack for 20 minutes.
Run a knife along inside of ramekins to loosen soufflés. Line a baking sheet with parchment paper and put the soufflés on top.
Boil the vinegar, honey and rosemary juice in a small pot. Meanwhile, return soufflés to preheated oven at 435°F and bake for about 5 minutes. Place on a plate, top with the sauce and serve with the salad leaves.
