Description

These Valentine’s Brunch Goat Cheese Soufflés offer a delightful mix of creamy goat cheese, fresh herbs, and a touch of honey. Easy to prepare, they are ideal for a special breakfast or brunch occasion.

Ingredients

Scale

3 tablespoons finely grated parmesan cheese
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
3 large eggs, separated
¼ cup low-fat milk
2 teaspoons all-purpose flour
butter for the ramekins

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Instructions

Preheat the oven to 375˚ F. Butter the ramekins and sprinkle grated Parmesan cheese inside them. Set aside.
Rub the dried lavender into a powder and mix with lemon zest, 1 tablespoon of Parmesan, salt, and pepper in a small bowl; set aside.
In a medium bowl, blend together goat cheese, ricotta, 2 tablespoons of Parmesan cheese, thyme, honey, egg yolks, milk, and flour until well combined.
In a separate small bowl, whip the egg whites to firm peaks, then fold into the cheese-yolk mixture in thirds. The mixture will remain lumpy.
Place the ramekins in a baking dish and fill with hot water halfway up the sides. Spoon the mixture into the ramekins, filling them two-thirds full.
Wipe the edges of the ramekins with a towel to ensure the soufflés rise evenly.
Bake for 20 minutes or until tops are browned and firm. Let cool in the ramekins for 15 minutes, then gently run a knife around the edges and invert.
Serve the soufflés warm, optionally paired with a small salad.

Notes

For a flavorful twist, consider adding other herbs like rosemary or chives.
Ensure egg whites are not over-whipped for the best soufflé rise.
If you prefer, serve soufflés directly in ramekins for easier serving.

Nutrition

Serving Size: 1 soufflé
Calories: 250
Sugar: 3g
Sodium: 400mg
Fat: 15g
Saturated Fat: 7g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 19g
Fiber: 1g
Protein: 10g
Cholesterol: 150mg