Valentine’s Brunch Goat Cheese Soufflés
Herbed Goat Cheese Soufflés are a delightful addition to your brunch table that will leave your taste buds dancing. These fluffy, aromatic creations elegantly blend creamy goat cheese with hints of fresh thyme and zesty lemon, resulting in a dish that is both sophisticated and comforting. The light, airy texture pairs perfectly with a small salad, making it an ideal option for a relaxed Sunday brunch or a romantic Valentine’s Day gather. Whether you’re entertaining guests or enjoying a cozy morning at home, this recipe is sure to impress.
Table of Contents
What makes these soufflés truly shine is their heavenly flavor profile. The earthy notes of goat cheese, combined with hints of dried lavender and honey, create a taste experience that’s hard to resist. Plus, the golden, puffed tops and tender insides make for a visually appealing dish that will have everyone at the table reaching for seconds. I remember the first time I made these; they filled my kitchen with such an inviting aroma that my family couldn’t wait to dig in!
Why You’ll Love This Recipe
- Simple & Quick: Ready in just over an hour, these soufflés are easy to whip up, making them perfect for any Sunday brunch.
- Irresistible Flavor: The creamy goat cheese paired with fresh thyme and fragrant lavender creates a delightful mix of taste and aroma.
- Eye-Catching Appeal: They rise beautifully in the oven, creating an impressive dish that looks sophisticated but is surprisingly simple to make.
- Flexible Serving: Enjoy them as a light brunch, share them at a gathering, or savor them with a fresh salad for a midday treat.
- Diet-Friendly Options: You can experiment with dairy-free cheese alternatives to cater to dietary preferences while still enjoying this dish.
Ingredients You’ll Need
- 3 tablespoons finely grated Parmesan cheese: Adds a rich, nutty flavor and helps the soufflés rise.
- ½ teaspoon dried lavender: Offers a unique floral note that beautifully complements the goat cheese.
- ½ medium lemon, zested: Brightens the dish with its citrusy freshness.
- ⅛ teaspoon kosher salt: Elevates all the flavors.
- ⅛ teaspoon ground black pepper: Adds a hint of warmth and spice.
- 3 ounces soft goat cheese: The star of the dish, providing creaminess and tang.
- 1 ounce ricotta cheese: Contributes a light texture that balances the richness of the goat cheese.
- 1 tablespoon fresh thyme leaves: Fresh herbs infuse the soufflés with a vibrant, earthy flavor.
- 1 tablespoon honey (I used orange blossom honey): Adds a subtle sweetness that harmonizes beautifully with the other ingredients.
- 3 large eggs, separated: The egg whites provide lift, while the yolks enrich the mixture.
- ¼ cup low-fat milk: Keeps the soufflés moist without being overly heavy.
- 2 teaspoons all-purpose flour: Helps bind the mixture together.
- Butter for the ramekins: Ensures the soufflés don’t stick and allows for a perfect slide-out presentation.
How to Make Valentine’s Brunch Goat Cheese Soufflés
Preheat Oven: Start by preheating your oven to 375˚ F. While it heats, prepare your ramekins by generously smearing them with butter and sprinkling grated Parmesan cheese on the bottoms and sides. This step is essential for helping your soufflés rise beautifully.
Prep Lavender Mixture: To enhance the lavender flavor, rub the dried lavender between your fingers to break it down into a powder. In a small bowl, combine it with lemon zest, 1 tablespoon of Parmesan, kosher salt, and ground black pepper. Set this fragrant mixture aside for later.
Mix Cheese and Eggs: In a medium bowl, combine the 3 ounces of soft goat cheese, 1 ounce of ricotta cheese, 2 tablespoons of Parmesan cheese, fresh thyme leaves, honey, 3 egg yolks, low-fat milk, and all-purpose flour. Stir this mixture until everything is well incorporated, ensuring a creamy consistency that will be the base of your soufflés.
Whip Egg Whites: In a separate small bowl, whip the 3 large egg whites until they reach a firm peak. Be cautious not to over-whip, as this could make folding them into the cheese-yolk mixture difficult. You want them to have some body without being overly stiff.
Fold Mixture: Gently fold the whipped egg whites into the cheese-yolk mixture in thirds using a large spatula. It’s perfectly fine to have some lumps—this texture helps give your soufflés their fluffy quality. If over-mixed, they won’t rise as beautifully.
Prepare for Baking: Place the prepared ramekins into a baking dish and fill the dish with hot water until it reaches halfway up the sides of the ramekins. This water bath will help bake the soufflés evenly and keep them moist. Carefully spoon the cheese-egg mixture into the ramekins, filling them about two-thirds full to allow room for rising.
Clean the Ramekins: Pro-tip: Wipe down the sides and rims of the ramekins with a paper towel to ensure the cheese-egg mixture can rise without any hindrance.
Bake: Allow your soufflés to bake for about 20 minutes or until they are puffed up and golden brown on top. The edges should feel firm to the touch, indicating they are cooked through.
Cool and Serve: After baking, let the soufflés cool in the ramekins for about 15 minutes. They will gently collapse and pull away from the sides. Run a butter knife around the edges if you plan to slide them out, or serve them directly in the ramekins for a rustic presentation with a small salad alongside.
Storing & Reheating
To store any leftovers, let the soufflés cool to room temperature and then place them in an airtight container. They can be kept at room temperature for about 2 hours, but for longer periods, refrigeration is advisable (up to 3 days). If you wish to freeze them, wrap each soufflé tightly in plastic wrap and place them in a freezer bag for up to 3 months. When ready to enjoy, reheat in the oven at 350°F for about 10 minutes, though be advised that the soufflés may lose some fluffiness upon reheating.
Chef’s Helpful Tips
- Avoid over-whipping egg whites; they’re best when they form soft peaks to fold into the mixture easily.
- Ensure all your ingredients are at room temperature, especially the eggs and cheeses, to achieve a smoother batter.
- Be precise when filling your ramekins; overfilling can cause them to overflow while baking.
- If using dried thyme instead of fresh, use 1 teaspoon as dried herbs are stronger in flavor.
- Consider preparing the mixture ahead of time and filling the ramekins just before baking; soufflés are best enjoyed fresh!
It’s hard not to be captivated by the elegance of these Herbed Goat Cheese Soufflés. Not only do they deliver on flavor and appearance, but they’re also simple enough to whip up any day of the week. I encourage you to make this special dish for your next gathering or a cozy breakfast for two. The mix of savory, creamy, and delicate flavors is bound to delight everyone and will surely become a recipe you return to again and again.
Recipe FAQs
Can I substitute goat cheese?
Absolutely! You can use cream cheese, cottage cheese, or even a dairy-free cheese alternative if you’d prefer a non-dairy option. Just keep in mind that the flavor profile will change slightly.
Can I prepare these in advance?
You can prepare the cheese mixture the night before and store it in the refrigerator. When ready to bake, just whip up the egg whites and fold them in, then bake as directed.
What should I serve with the soufflés?
A simple side salad with fresh greens, light vinaigrette, or some seasonal fruit pairs wonderfully, adding freshness and balance to the meal.
How do I ensure my soufflés rise perfectly?
To help them rise, make sure to prep the ramekins properly and avoid over-mixing the egg whites. Also, placing them in a water bath while baking creates an optimal steaming environment for fluffiness.
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📖 Recipe Card
Valentine’s Brunch Goat Cheese Soufflés
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: No data
- Category: Breakfast
- Method: Baking
- Cuisine: French
Description
These Valentine’s Brunch Goat Cheese Soufflés offer irresistible flavor with a delightful combination of goat cheese, ricotta, and fresh herbs. Perfect for a special occasion or a cozy meal at home!
Ingredients
- 3 tablespoons finely grated parmesan cheese, divided, plus more for sprinkling on the ramekins
- ½ teaspoon dried lavender
- ½ medium lemon, zested
- ⅛ teaspoon kosher salt
- ⅛ teaspoon ground black pepper
- 3 ounces soft goat cheese
- 1 ounce ricotta cheese
- 1 tablespoon fresh thyme leaves
- 1 tablespoon honey (preferably 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. Grease the ramekins with butter and sprinkle grated Parmesan cheese on the bottoms and sides. Set aside.
- Rub the dried lavender between your fingers to create a powder. Mix with lemon zest, 1 tablespoon of Parmesan, salt, and pepper in a small bowl. Set aside.
- In a medium bowl, combine goat cheese, ricotta, 2 tablespoons of Parmesan, thyme, honey, egg yolks, milk, and flour. Stir until well combined.
- Whip the egg whites in another bowl until they reach a firm peak. Be cautious not to overwhip. Fold the egg whites into the cheese-yolk mixture in thirds using a spatula, leaving it somewhat lumpy to ensure the soufflés rise properly.
- Place the ramekins in a baking dish and fill the dish with hot water halfway up the sides of the ramekins. Carefully spoon the cheese-egg mixture into the ramekins, filling them two-thirds full.
- Wipe the sides and rims of the ramekins to allow the soufflés to rise smoothly while baking.
- Bake for 20 minutes until the tops are browned and the soufflés feel firm. Cool in the ramekins for 15 minutes, then run a knife around the edges and invert the ramekins to release the soufflés. Alternatively, serve them directly in the ramekins.
- Serve warm with a small salad.
Notes
Ensure the egg whites are whipped to a firm peak but not overly stiff for better soufflé rise.
Using fresh herbs enhances the flavor—consider adding more thyme if desired.
These soufflés can be served immediately or kept warm until ready to serve.
Nutrition
- Serving Size: 1 soufflé
- Calories: 201
- Sugar: 2g
- Sodium: 231mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 12g
- Cholesterol: 186mg
