Individual Upside-down Goat Cheese Souffles |
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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 6 |
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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. Ingredients:
1/3 cup walnuts, toasted and finely chopped |
1/4 cup flour |
3 tablespoons butter |
2/3 cup milk |
1 (125 gram) package paillot de chevre cheese, diced |
3 egg yolks |
salt and freshly ground pepper, to taste |
5 egg whites |
gourmet lettuce |
homemade vinaigrette |
Directions:
1. Preheat an oven to 175 degrees C (350 degrees F).
2. 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.
3. 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.
4. Add the Paillot de chevre cheese, egg yolks, salt and pepper and stir well. Set aside on the counter.
5. In a bowl, beat the egg whites until almost stiff. Delicately fold one third at a time into the cheese mixture.
6. 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.
7. Run a sharp knife around the edge of each souffle and gently unmold upside-down onto a parchment-lined baking sheet. Refrigerate.*
8. 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.
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