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🍽️ Fluffy Goat Cheese Soufflés with Honey-Rosemary Sauce

257 kcal · 30 min · 4 servings

Ingredients

• 125 g relatively firm goat cheese
• 2 eggs
• 30 g butter
• 2 handfuls baby salad mix
• 0.5 bunch flat-leaf parsley
• 1 sprig rosemary
• 20 g flour (1 heaped tbsp)
• 150 ml milk (1.5% fat)
• 1 tsp medium-hot mustard
• salt
• pepper
• 6 tbsp balsamic vinegar
• 1 tbsp honey
• 6 tbsp sour cherry juice

Instructions

1. 1. Crumble the goat cheese into small pieces using your fingers.
2. 2. Separate the eggs by carefully dividing the yolks from the whites.
3. 3. Grease four small, ovenproof ramekins (each with a capacity of 125 milliliters) with a little butter.
4. 4. Wash the salad leaves, the parsley, and the rosemary sprigs.
5. 5. Spin-dry the vegetables and herbs to remove excess water.
6. 6. Finely chop the parsley.
7. 7. Heat some butter in a small saucepan.
8. 8. Stir the flour into the hot butter.
9. 9. Cook the mixture over low heat for two minutes, stirring constantly.
10. 10. Pour in the milk while stirring with a whisk.
11. 11. Bring the mixture to a boil.
12. 12. Simmer the sauce over medium heat for another three minutes.
13. 13. Stir frequently to prevent burning.
14. 14. Remove the saucepan from the heat.
15. 15. Stir the egg yolks into the warm sauce.
16. 16. Add the mustard.
17. 17. Fold in the finely chopped parsley.
18. 18. Add two-thirds of the crumbled cheese.
19. 19. Season the mixture with salt and pepper.
20. 20. Transfer everything into a large mixing bowl.
21. 21. Beat the egg whites and a pinch of salt with a hand mixer until they form stiff peaks.
22. 22. Take a quarter of the egg whites and stir them vigorously into the yolk mixture to lighten it.
23. 23. Gently fold in the remaining egg whites using a spatula.
24. 24. Also gently fold in the remaining cheese.
25. 25. Fill a baking dish with hot water.
26. 26. Place the ramekins in the dish so that they stand about halfway in the water.
27. 27. Fill the ramekins with the soufflé mixture.
28. 28. Preheat the oven to 200 degrees Celsius (conventional: 180 degrees Celsius, gas: setting 3).
29. 29. Bake the soufflés for about 20 minutes until golden brown.
30. 30. Remove the dish from the oven.
31. 31. Lift the ramekins out of the water bath.
32. 32. Let the soufflés cool on an oven rack for 20 minutes.
33. 33. Allow the soufflés to sink slightly in the center as they cool.
34. 34. Run a knife carefully along the inside edges of the ramekins.
35. 35. Turn out the soufflés from the ramekins.
36. 36. Line a baking sheet with baking paper.
37. 37. Place the soufflés on the tray with the top side facing up.
38. 38. Put vinegar, honey, and juice together with the rosemary sprigs into a saucepan.
39. 39. Cook the sauce until it becomes syrupy.
40. 40. Preheat the oven to 225 degrees Celsius (conventional: 200 degrees Celsius, gas: setting 3-4).
41. 41. Bake the soufflés for another 5 minutes.
42. 42. Spoon the warm sauce onto the plates.
43. 43. Place the soufflés on top of the sauce.
44. 44. Garnish the dishes with fresh salad leaves.
45. 45. Serve the soufflés immediately.

Nutrition per serving

• kcal: 257
• Protein: 12 g · Fett/Fat: 18 g · Carbs: 10 g