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Herbed goat cheese soufflé on a plate.
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5 from 1 vote

Herbed Goat Cheese Soufflés

Fluffy goat cheese soufflés with honey, dried lavender, thyme and Parmesan cheese. This is a soufflé that's designed to fall, so don't worry about making a temperamental soufflé.
Prep Time20 minutes
Cook Time20 minutes
cooling time15 minutes
Total Time55 minutes
Course: Brunch
Cuisine: Breakfast or Brunch
Keyword: goat cheese soufflé
Calories: 663kcal
Author: Susan Pridmore

Ingredients

  • 3 tablespoons finely grated Parmesan cheese divided, plus more for sprinkling on the ramekins
  • ½ teaspoon dried lavender
  • ½ medium lemon, zested
  • teaspoon kosher salt
  • teaspoon ground black pepper
  • 3 ounces soft goat cheese
  • 1 ounce ricotta cheese
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon honey I used orange blossom honey
  • 3 large eggs separated
  • ¼ cup low-fat milk
  • 2 teaspoons all-purpose flour
  • butter for the ramekins

Instructions

  • Preheat the oven to 375˚ F. Prep the ramekins by smearing them with butter and sprinkling grated Parmesan cheese on the bottoms and around the sides. Set aside.
  • Rub the dried lavender between your fingers to reduce as much as half of the buds to a powder. Combine with the lemon zest, 1 tablespoon of Parmesan, salt and pepper in a small bowl. Set aside.
  • In a medium bowl, combine the goat cheese, ricotta, 2 tablespoons of Parmesan cheese, thyme, honey, egg yolks, milk and flour together. Stir well.
  • In a small bowl, whip the egg whites just to a firm peak. Be careful not to get them too firm, or they'll be difficult to fold into the cheese-yolk mixture.
    Fold into the the cheese-yolk mixture in thirds using a large spatula.You should have lumps of egg whites in the mixture - it will not be smooth. Otherwise, the egg whites will be over-folded and not give as much rise to the soufflé.
  • Place the ramekins in a baking dish, and fill the dish with hot water one-half the way up the sides of the ramekins. Carefully spoon the cheese-egg mixture into the ramekins, filling them two-thirds full.
  • Pro-tip: Clean the sides and rims of the ramekins down to the level of the liquid using a paper or cloth towel. This allows the cheese-egg mixture to rise without impediment.
  • Bake for 20 minutes, or until browned on top and firm to the touch.
    Cool the soufflés in the ramekins for 15 minutes. They will collapse and pull away from the sides of the ramekins. Run a knife around their edges and turn the ramekins upside down. The soufflés will slide out.
    Alternatively, serve the soufflés in the ramekins.
  • Serve warm with a small salad.

Nutrition

Calories: 663kcal | Carbohydrates: 29.1g | Protein: 45.2g | Fat: 40.8g | Saturated Fat: 22.2g | Polyunsaturated Fat: 3.7g | Monounsaturated Fat: 11.7g | Trans Fat: 0.1g | Cholesterol: 627.6mg | Sodium: 1127.6mg | Potassium: 441.5mg | Fiber: 1.2g | Sugar: 21.6g | Vitamin A: 2394IU | Vitamin C: 11.3mg | Calcium: 500.2mg | Iron: 6mg