Goat Cheese Souffles in Phyllo Cups With Frisee Salad Recipe

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Goat Cheese Souffles in Phyllo Cups With Frisee Salad
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Ingredients
16
Count
Nutrition
245
Calories
Total time
50
Minutes
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Ingredients:

Directions:

  1. Special equipment: a muffin pan with 12 (1/2- or 1/3-cup) muffin cups.
  2. Make cups: Preheat oven to 375°F.
  3. Cover stack of phyllo with 2 overlapping sheets of plastic wrap and a dampened kitchen towel.
  4. Put 1 phyllo sheet on a work surface and brush with some butter, then top with 2 more sheets of phyllo, brushing each with butter.
  5. Cut buttered stack into 6 (4 1/2-inch) squares with a sharp knife, trimming sides as needed.
  6. Line each of 6 muffin cups with a square.
  7. Make 6 more phyllo cups (4 are extra, in case of breakage) in same manner with remaining pastry sheets and butter.
  8. Bake cups in middle of oven until golden, about 8 minutes, then cool completely in pan on a rack.
  9. Make filling: Increase oven temperature to 400°F.
  10. While cups are cooling, melt butter in a 3-quart heavy saucepan over moderately low heat, then whisk in flour.
  11. Cook roux, whisking, 3 minutes.
  12. Add milk in a stream, whisking, and bringto a boil, whisking.
  13. Reduce heat and simmer, whisking occasionally, 5 minutes.
  14. Remove from heat and whisk in mustard, yolks, and 1/4 cup Parmigiano-Reggiano until combined, then fold in goat cheese.
  15. (Cover surface of mixture with wax paper if not using immediately.) Beat egg whites in a large bowl with an electric mixer until they just hold stiff peaks.
  16. Fold one third of whites into sauce to lighten, then fold in remaining whites gently but thoroughly.
  17. Spoon batter into 8 phyllo cups and sprinkle with remaining Parmigiano-Reggiano.
  18. Bake in middle of oven until soufflés are puffed and golden, about 15 minutes.
  19. Make salad while soufflés bake: Whisk together vinegar, mustard, and salt in a bowl, then add oil in a slow stream, whisking until emulsified.
  20. Just before soufflés are ready, toss frisée and radishes in a large bowl with just enough dressing to coat.
  21. Mound salad onto 8 plates and sprinkle with chives, then make a small nest in center of each.
  22. Place a soufflé cup in each salad and serve immediately.
  23. Cooks' notes: • Phyllo cups can be made 1 day ahead and kept in pan, carefully wrapped in plastic wrap, at room temperature.
  24. • Soufflé filling (without egg whites) can be made 1 day ahead and chilled, covered.
  25. Bring to room temperature and stir (to loosen) before proceeding.
  26. You can make the soufflés 4 hours ahead (keep at room temperature).
  27. Put in a 375°F oven for 8 minutes to reheat.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 244.64 Kcal (1024 kJ)
Calories from fat 207.28 Kcal
% Daily Value*
Total Fat 23.03g 35%
Cholesterol 78.14mg 26%
Sodium 205.72mg 9%
Potassium 78.69mg 2%
Total Carbs 4.38g 1%
Sugars 2.44g 10%
Dietary Fiber 0.56g 2%
Protein 6.88g 14%
Vitamin C 3.2mg 5%
Vitamin A 0.1mg 4%
Iron 1mg 6%
Calcium 74.9mg 7%
Amount Per 100 g
Calories 209.81 Kcal (878 kJ)
Calories from fat 177.78 Kcal
% Daily Value*
Total Fat 19.75g 35%
Cholesterol 67.01mg 26%
Sodium 176.44mg 9%
Potassium 67.49mg 2%
Total Carbs 3.75g 1%
Sugars 2.09g 10%
Dietary Fiber 0.48g 2%
Protein 5.9g 14%
Vitamin C 2.7mg 5%
Vitamin A 0.1mg 4%
Iron 0.9mg 6%
Calcium 64.2mg 7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 6.7
    Points
  • 7
    PointsPlus

Good Points

  • saturated fat free

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