Twice Baked Goat Cheese Souffls on a Bed of Mixed Greens
Delight in the elegance of Twice Baked Goat Cheese Soufflés on a Bed of Mixed Greens, a show-stopping dish perfect for entertaining or an indulgent meal at home! These light and airy soufflés are baked twice for a beautifully golden, firm exterior and a creamy goat cheese center that pairs harmoniously with delicate hints of Parmesan. The soufflés are nestled atop a vibrant bed of mixed greens tossed in a tangy lemon-honey vinaigrette, perfectly balancing the richness of the dish. With a combination of classic French techniques and modern flair, this recipe offers a sophisticated interplay of textures and flavors that will impress any guest. Perfect as a starter or light main course, it’s your go-to for elevated dining at home!
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Recipe Information
Ingredients
- 50 grams unsalted butter (plus extra for greasing ramekins)
- 30 grams all-purpose flour
- 250 milliliters whole milk
- 150 grams soft goat cheese
- 30 grams grated Parmesan cheese
- 4 large eggs (separated)
- 0.5 teaspoons salt
- 0.25 teaspoons ground black pepper
- 200 grams mixed salad greens
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon lemon juice
- 1 teaspoon honey
- 0.5 teaspoons Dijon mustard
Instructions
Preheat your oven to 180°C (356°F) and generously grease 4 ramekins with unsalted butter.
Melt 50 grams of butter in a medium saucepan over medium heat. Add the 30 grams of flour and whisk to form a roux. Cook for 1–2 minutes, stirring constantly, then slowly whisk in the 250 milliliters of milk until smooth and thickened (around 3–4 minutes).
Remove the saucepan from heat and stir in the goat cheese, Parmesan cheese, 0.5 teaspoons of salt, and 0.25 teaspoons of black pepper. Mix until the cheeses are fully melted and combined.
Let the cheese mixture cool for a few minutes, then whisk in the 4 egg yolks, one at a time, until fully incorporated.
In a clean bowl, beat the 4 egg whites to stiff peaks using an electric hand mixer. Gently fold the beaten egg whites into the cheese mixture in thirds, being careful not to deflate the mixture.
Divide the mixture evenly among the prepared ramekins, filling them about 3/4 of the way. Place the ramekins in a deep roasting pan and carefully pour hot water into the pan to reach halfway up the sides of the ramekins.
Bake the soufflés in the preheated oven for 20–25 minutes, until puffed and golden on top. Remove from the oven and let them cool slightly, then gently run a knife around the edges and carefully turn them out onto a parchment-lined baking sheet.
Increase the oven temperature to 200°C (392°F). Bake the soufflés a second time for 10–12 minutes, until lightly browned and set.
While the soufflés are baking, prepare the salad. In a small jar, combine 3 tablespoons olive oil, 1 tablespoon lemon juice, 1 teaspoon honey, and 0.5 teaspoons Dijon mustard. Shake well to emulsify.
Toss the mixed greens with the vinaigrette just before serving.
To serve, place a bed of dressed salad greens on each plate and top with a warm twice-baked soufflé. Serve immediately and enjoy!
Nutrition Facts
Calories |
466 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.2 g | 49% | |
| Saturated Fat | 17.7 g | 89% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 247 mg | 82% | |
| Sodium | 680 mg | 30% | |
| Total Carbohydrate | 12.6 g | 5% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 5.4 g | ||
| Protein | 19.5 g | 39% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 258 mg | 20% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 336 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
