Valentine’s Brunch Goat Cheese Soufflés
Valentine’s Day is just around the corner, and what better way to celebrate love than with a delightful, homemade brunch? Picture a soft, fluffy soufflé filled with creamy goat cheese, fragrant herbs, and a hint of sweetness. These Valentine’s Brunch Goat Cheese Soufflés are not just a treat for the taste buds but a feast for the eyes, making any brunch special. With a golden top and a light texture, these little wonders will impress your loved ones, making them a wonderful start to a romantic day.
Table of Contents
The magic of this recipe starts with just a handful of simple, yet flavorful ingredients. It’s quick to whip up, taking about 20 minutes of prep and just under an hour to bake. Trust me, the fresh thyme and delicate lavender elevate the goat cheese’s tanginess, while the honey adds a subtle sweetness that harmonizes beautifully. Whether you’re rekindling romance or diving into a fabulous brunch with friends, these soufflés are sure to charm and satisfy.
Why You’ll Love This Recipe
- Simple & Quick: In just 20 minutes of prep and 55 minutes of cooking, you’ll have stunning soufflés on the table.
- Irresistible Flavor: The blend of creamy goat cheese and aromatic herbs creates a rich, savory taste.
- Eye-Catching Appeal: These soufflés rise to perfection in their ramekins, making for an impressive dish.
- Flexible Serving: Perfect for any brunch occasion, they also make for a delightful dinner party menu item.
- Diet-Friendly Options: With simple swaps, you can make these gluten-free!
Ingredients You’ll Need
- 3 tablespoons finely grated Parmesan cheese: Adds a rich, cheesy flavor. For best results, use freshly grated cheese.
- ½ teaspoon dried lavender: Provides a floral note; rub between your fingers to release more fragrance.
- ½ medium lemon, zested: Enhances the soufflé with a bright, citrus kick.
- ⅛ teaspoon kosher salt: Balances flavors and enhances the savory notes.
- ⅛ teaspoon ground black pepper: Adds a subtle warmth.
- 3 ounces soft goat cheese: The star of the show; its tart creaminess creates a lovely texture.
- 1 ounce ricotta cheese: Lightens the mixture while adding extra creaminess.
- 1 tablespoon fresh thyme leaves: Fresh herbs give an aromatic essence.
- 1 tablespoon honey (I used orange blossom honey): Offers a hint of sweetness that contrasts beautifully with the cheeses.
- 3 large eggs (separated): Whites provide the fluffiness, while yolks contribute richness.
- ¼ cup low-fat milk: Keeps the mixture moist; whole milk could be an alternative for a richer flavor.
- 2 teaspoons all-purpose flour: Helps to stabilize the soufflé.
- Butter for the ramekins: Ensures easy removal and adds flavor to the soufflés.
How to Make Valentine’s Brunch Goat Cheese Soufflés
Preheat the oven: Begin by preheating your oven to 375˚ F. This ensures even cooking.
Prepare the ramekins: Smear the insides of your ramekins with butter, then sprinkle with the grated Parmesan cheese. This forms a delicious crust and prevents sticking. Set them aside for now.
Crush the lavender: Take the dried lavender and rub it between your fingers until it’s ground into a fine powder. Mix it with the lemon zest, 1 tablespoon of Parmesan cheese, kosher salt, and black pepper in a small bowl to release its aromatic potential.
Combine the main ingredients: In a medium bowl, combine the goat cheese, ricotta cheese, 2 tablespoons of Parmesan cheese, fresh thyme leaves, honey, egg yolks, low-fat milk, and flour. Stir until well blended, but leave it a bit chunky to trap those air bubbles for a fluffy soufflé.
Whip the egg whites: In a separate small bowl, whip the egg whites to a firm peak. Be cautious to avoid over-whipping; you want them to be foamy but still slightly soft, so they’ll fold easily into the cheese mixture.
Fold whites into the mixture: Gently fold the egg whites into the cheese-yolk mixture in thirds using a large spatula. It’s okay if there are lumps—this is what gives the soufflé its rise and lightness.
Prepare the water bath: Place the ramekins into a larger baking dish and pour hot water into the dish until it reaches halfway up the sides of the ramekins. This water bath helps the soufflés cook evenly.
Fill and clean ramekins: Spoon the cheese-egg mixture into the ramekins, filling them about two-thirds full. Here’s a pro tip: clean any drips or spills on the edges of the ramekins with a paper towel; this lets the soufflés rise perfectly.
Bake them: Place everything in the oven and bake for 20 minutes. You’ll know they’re ready when the tops are golden brown and feel firm to the touch.
Cool slightly and serve: Allow the soufflés to cool in the ramekins for 15 minutes. They will collapse slightly and pull away from the sides—this is normal! Run a knife around the edges to help them release, or serve them right in the ramekins for a rustic touch. Pair with a simple salad for a complete meal.
Storing & Reheating
If you have leftovers, let the soufflés cool completely before storing them in an airtight container. At room temperature, they can last for up to a couple of hours, while in the refrigerator, they’ll stay fresh for about 2 days. You can also freeze them for up to 3 months—just make sure they’re well-wrapped. When you’re ready to enjoy them again, reheat in a preheated oven at 350°F for about 10-15 minutes. The texture may change slightly, but they’re still delicious!
Chef’s Helpful Tips
- Avoid the cold eggs: Use room temperature eggs for better volume when whipping the whites.
- Don’t over-whip egg whites: Keep an eye on your egg whites to avoid them becoming dry and stiff.
- Timing is everything: Bake the soufflés right before serving for the best fluffy result; they will deflate as they cool.
- Enhance flavors: Feel free to experiment with different herbs or cheeses to create your perfect blend.
- Make-ahead option: Prepare the cheese mixture a few hours ahead, and whip the egg whites just before baking to keep the texture light.
These Valentine’s Brunch Goat Cheese Soufflés will surely wow your loved ones and create lasting memories. The soft, airy texture combined with rich flavors will have everyone asking for more. Don’t hesitate to swap ingredients or add your twist; cooking should always be a fun and personal experience. So, roll up your sleeves and make these delightful soufflés that will warm hearts and make every bite a celebration of love!
Recipe FAQs
Can I make these soufflés ahead of time?
Yes! You can prepare the cheese mixture ahead of time. Store it in the refrigerator and whip the egg whites just before baking for the best rise and texture.
What can I serve with the soufflés?
These soufflés are delicious on their own but pair well with a light salad or fresh fruit for a refreshing contrast.
Can I substitute the goat cheese with something else?
Absolutely! Cream cheese or feta cheese can be used as alternatives, though they may slightly alter the flavor and texture.
What should I do if my soufflés don’t rise?
If your soufflés don’t rise, it might be due to over-folding the egg whites or baking them at too low a temperature. Be gentle when combining the whites and ensure your oven is preheated accurately.
More Breakfast Recipes
- French Toast Cups
- Mini Apple Pies
- Peanut Butter Caramel Apple Dip
- Scalloped Corn
- Peanut Butter Brownie Baked Oatmeal
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📖 Recipe Card
Valentine’s Brunch Goat Cheese Soufflés
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: French
Description
These Valentine’s Brunch Goat Cheese Soufflés are delightfully fluffy and rich. With fresh herbs, creamy cheeses, and a hint of lavender, they’re perfect for any brunch gathering!
Ingredients
- 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
Instructions
- Preheat the oven to 375˚ F. Butter the ramekins and sprinkle them with grated Parmesan cheese, then set aside.
- Rub the dried lavender between your fingers to powder about half of the buds. Combine this with the lemon zest, 1 tablespoon of Parmesan, salt, and pepper in a small bowl and set aside.
- In a medium bowl, mix the goat cheese, ricotta, 2 tablespoons of Parmesan, thyme, honey, egg yolks, milk, and flour until well combined.
- In a small bowl, whip the egg whites until they reach firm peaks, being cautious not to over-whip.
- Fold the egg whites into the cheese-yolk mixture in thirds, allowing for some lumps in the mixture for a good rise.
- Place the ramekins in a baking dish and fill the dish with hot water halfway up the sides. Spoon the mixture into the ramekins, filling them two-thirds of the way.
- Wipe down the sides of the ramekins with a towel to ensure even rising.
- Bake for 20 minutes or until golden and firm to touch. Let cool for 15 minutes. The soufflés will shrink slightly and can be turned out onto plates or served in the ramekins.
- Serve warm with a small salad.
Notes
Use high-quality goat cheese for the best flavor.
Feel free to experiment with different herbs like rosemary or basil for a unique twist.
Make sure to carefully fold in the egg whites to maintain the soufflé’s light texture.
Nutrition
- Serving Size: 1 soufflé
- Calories: 210
- Sugar: 2g
- Sodium: 290mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 210mg
