Goat cheese and walnut souffles recipe

Goat Cheese and Walnut Souffles recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Indulge in the creamy and nutty flavors of these delectable goat cheese and walnut souffl�s. This recipe combines the richness of goat cheese with the crunchiness of walnuts to create a truly irresistible dish. The airy texture of the souffl�s, combined with the earthy and tangy flavors, make them a perfect appetizer or light lunch option. Impress your guests with this elegant yet straightforward recipe that is sure to leave a lasting impression.

Keywords: goat cheese, walnut, souffl�s, creamy, appetizer.

Goat cheese and walnut souffles recipe details

Goat cheese and walnut souffles recipe, recipe Rating: 4.7
Number of votes:117

Ingredients

3/4 cup walnuts, toasted lightly, then cooled and finely chopped

3 Tablespoons unsalted butter

4 Tablespoons all-purpose flour

1 cup milk

4 large eggs, separated, the whites at room temperature

1-1/2 cups crumbled mild goat cheese such as Montrachet (at room temperature)

1 teaspoon fresh thyme leaves or 1/4 teaspoon crumbled dried thyme

a pinch of cream of tartar

Instructions:

Coat the bottom and sides of 8 buttered 1/2-cup ramekins with 1 tablespoon of the walnuts and arrange the ramekins in a jelly-roll pan. In a small saucepan, melt the butter over moderately low heat, then whisk in the flour and cook the roux, whisking, for 3 minutes. Add milk in a steady stream, whisking, for 2 minutes or until thick and smooth. Transfer the mixture to a bowl and let it cool slightly. Whisk in the yolks, 1 at a time, then add the goat cheese, thyme, and salt and pepper to taste. Whisk the mixture until it is combined well. In another bowl, beat the egg whites with a pinch of salt until frothy, then add the cream of tartar and beat to a stiff peak stage. Put into ramekins and top with remaining walnuts.

A favorite recipe from Gourmet Magazine,April 1990.