Gabbard Farms

Goat Cheese Souffles


  • 1/3 cup walnuts, toasted and finely chopped
  • 1/4 cup flour
  • 3 tablespoons butter
  • 2/3 cup milk
  • 1  8 oz package Goat cheese, diced
  • 3 egg yolks
  • salt and freshly ground pepper, to taste
  • 5 egg whites
  • Romaine lettuce
  • Vinaigrette dressing


Preheat oven to 350 degrees F.

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.

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.
Add the Goat cheese, egg yolks, salt and pepper and stir well. Set aside on the counter. In a bowl, beat the egg whites until almost stiff. Delicately fold one third at a time into the cheese mixture.

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.
Run a sharp knife around the edge of each soufflé and gently unmold upside-down onto a parchment-lined baking sheet. Refrigerate.

*Before serving, preheat the oven to 425 degrees F. Place the soufflés in the middle of the oven and heat until they puff up, about 10 minutes. Serve on a bed of romaine lettuce that has been tossed with the vinaigrette of your choice.

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