🍽️ Fluffy Cheese Soufflés with Caramelized Tomatoes

Name: Fluffy Cheese Soufflés with Caramelized Tomatoes
Total time: 30 min
Yield: 4 servings
Ingredients: 3 Eggs; 50 g soft Butter; 200 g Goat Cream Cheese; 80 g freshly grated Goat Cheese (Hard Cheese); 50 ml Whipping Cream; 2 tbsp Flour; Salt; Nutmeg (freshly grated); 1 tsp Powdered Sugar; 200 g Cherry Tomatoes; 4 tbsp Balsamic Vinegar; 4 tbsp Olive Oil; Salt; Pepper (from the mill); Arugula; Sprig of Thyme

479 kcal · 30 min · 4 servings

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Ingredients

3 Eggs
50 g soft Butter
200 g Goat Cream Cheese
80 g freshly grated Goat Cheese (Hard Cheese)
50 ml Whipping Cream
2 tbsp Flour
Salt
Nutmeg (freshly grated)
1 tsp Powdered Sugar
200 g Cherry Tomatoes
4 tbsp Balsamic Vinegar
4 tbsp Olive Oil
Salt
Pepper (from the mill)
Arugula
Sprig of Thyme

Instructions

1. Preheat the oven to 200 degrees Celsius using top and bottom heat.
2. Take four heatproof ramekins with a capacity of about 250 milliliters each.
3. Line the ramekins with baking paper.
4. Separate the eggs. Carefully separate the egg whites from the yolks.
5. Beat the butter and egg yolks until frothy.
6. Stir the goat cream cheese into the butter and egg yolk mixture.
7. Mix the grated cheese with the cream.
8. Fold the cheese and cream mixture into the goat cream cheese mixture.
9. Whip the egg whites until stiff.
10. Mix the flour with the whipped egg whites.
11. Gently fold the egg white and flour mixture into the cheese cream.
12. Season the mixture with a pinch of salt and nutmeg.
13. Fill the mixture into the prepared ramekins.
14. Bake the soufflés in the oven for 15 minutes.
15. The soufflés should be lightly golden brown.
16. Carefully turn the soufflés out of the ramekins.
17. Place them on a baking tray lined with baking paper.
18. Return the soufflés to the oven and bake for another 5 minutes.
19. The soufflés should now be fully baked and golden brown.
20. Take a hot, non-stick pan.
21. Let the powdered sugar caramelize slightly in the pan.
22. Wash the tomatoes.
23. Quarter the tomatoes.
24. Toss the tomato quarters in the caramelized powdered sugar.
25. Place the tomatoes in a bowl.
26. Let the tomatoes cool slightly.
27. Mix the balsamic vinegar with the oil.
28. Season the dressing with salt and pepper.
29. Plate the soufflés.
30. Pour the tomato dressing over the soufflés.
31. Garnish the soufflés with arugula.
32. Garnish the soufflés with thyme.
33. Serve the soufflés.

Nutrition per serving

kcal: 479
Protein: 16 g · Fett/Fat: 40 g · Carbs: 14 g