Individual Upside-down Goat Cheese Souffles Recipe - Allrecipes.com
Individual Upside-down Goat Cheese Souffles Recipe
  • READY IN 55 mins

Individual Upside-down Goat Cheese Souffles

Read Reviews (7)

"Enjoy these warm goat cheese and walnut souffles on a bed of lettuce with your favorite vinaigrette as a beautiful and delicious start to a special meal." —  

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Original recipe makes 6 servings Change Servings
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Directions

  1. Preheat an oven to 175 degrees C (350 degrees F).
  2. 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.
  3. 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.
  4. Add the Paillot de chevre cheese, egg yolks, salt and pepper and stir well. Set aside on the counter.
  5. In a bowl, beat the egg whites until almost stiff. Delicately fold one third at a time into the cheese mixture.
  6. 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.
  7. Run a sharp knife around the edge of each souffle and gently unmold upside-down onto a parchment-lined baking sheet. Refrigerate.*
  8. Before serving, preheat the oven to 210 degrees C (425 degrees F). Place the souffles in the middle of the oven and heat until they puff up, about 10 minutes. Serve on a bed of gourmet lettuce that has been tossed with the vinaigrette of your choice.
Kitchen-Friendly View
  • PREP 30 mins
  • COOK 25 mins
  • READY IN 55 mins

Footnotes

  • *Tip:
  • These little souffles are a real treat and may be prepared up to 48 hours in advance. Simply reheat and serve!
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Reviews More Reviews

Jul 30, 2010

Having never made a souffle but needing to use up some goat cheese, I stumbled upon this recipe. They are very easy to make, are so fluffy, and melt in your mouth. I did halve the recipe as it was only my husband and me. And I didn't have any walnuts so I used almonds which we prefer anyways. Next time I will add some more herbs/seasonings in as it was a tad on the bland side. But for a beginner this was a great recipe to start on and use as a base to modify to your taste. With the salad it made a wonderfully light dinner.

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Mar 14, 2011

THIS WAS AMAZING! IT was very good! The only change I have is to have half goat cheese and half provolone. I also had a nice salad underneath with a sweet salad dressing! It was very good :)

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Feb 03, 2010

I followed the recipe exactly and they came out great: light and fluffy. I will be making these again.

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Oct 13, 2010

This was very good! My husband and I both loved it. I did half the recipe since it was my husband and I. I will make this again!

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Oct 27, 2011

Excellent serving suggestion! These rich souffles are just BEGGING to be served with a very acidic vinagrette. Also, I recommend using a very sharp goat cheese. I made mine with 4 egg yolks and 4 egg whites to fill 4 ramekins - so they were probably a bit more dense than the author intended, but I enjoyed them nonetheless. I also used a slightly different procedure. I built the bechamel sauce (butter, flour, milk) over medium high heat, stirred in the cheese on low, removed pan from heat, tempered the yolks with the hot cheese mixture, combined yolks and cheese, then beat my egg whites and folded them in.

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Mar 05, 2013

My guests loved this but I thought it needed more seasoning. Next time I'll add more garlic, salt and pepper and some fresh herbs. They didn't puff up that well either but still were light, tasty and pretty on the salad bed.

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Oct 30, 2012

These souffles turned out great. Followed the recipe exactly. Served two for lunch after refrigerating for more than two days and they were even better. They really do puff up again after refrigerating when heated in the 425 degree oven.

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Nutrition

  • Calories
  • 263 kcal
  • 13%
  • Carbohydrates
  • 14.7 g
  • 5%
  • Cholesterol
  • 144 mg
  • 48%
  • Fat
  • 18.6 g
  • 29%
  • Fiber
  • 1.8 g
  • 7%
  • Protein
  • 11.9 g
  • 24%
  • Sodium
  • 653 mg
  • 26%

* Percent Daily Values are based on a 2,000 calorie diet.

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