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.