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

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 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