Valentine’s Brunch Goat Cheese Soufflés
Valentine’s day is fast approaching, and what better way to celebrate the occasion than with a chic yet simple breakfast that pairs elegance with comfort? These Herbed Goat Cheese Soufflés are a standout dish that will not only impress your loved ones but also make your heart sing with every fluffy, cheesy bite. The light, airy texture combined with the rich flavors of goat cheese and fresh herbs creates a delightful experience. Perfect for brunch gatherings or a cozy weekend treat, these soufflés embody a warmth that resonates with any romantic setting.
Table of Contents
Discovering this recipe felt like finding a hidden gem in my kitchen. The first time I whipped them up, I was amazed at how understated yet gourmet they felt. With just a handful of ingredients, the preparation is straightforward, allowing you to focus on savoring the moment with your loved ones rather than feeling overwhelmed. What stands out about these Valentine’s Brunch Goat Cheese Soufflés is their ability to bridge the gap between comfort food and brunch elegance—absolutely irresistible!
Why You’ll Love This Recipe
- Simple & Quick: These soufflés take just 20 minutes of prep and 55 minutes to bake, making them an easy option for brunch.
- Irresistible Flavor: The combination of goat cheese, lavender, and fresh thyme offers a delicious, savory experience that tantalizes the taste buds.
- Eye-Catching Appeal: Fluffy and golden-brown, they make an impressive presentation for any table setting.
- Flexible Serving: Perfect for breakfast, brunch, or even a light dinner, you can enjoy them anytime!
- Diet-Friendly Options: Easily gluten-free by using gluten-free flour; they can also be made with plant-based ricotta for dairy-free variants.
Ingredients You’ll Need
- 3 tablespoons finely grated Parmesan cheese: Adds a salty, nutty flavor to the soufflés. Consider using freshly grated for optimal taste.
- ½ teaspoon dried lavender: This unique herb lends a floral note that elevates the dish. If unavailable, consider a blend of herbs like thyme and rosemary.
- ½ medium lemon, zested: The zest brightens the soufflés and complements the cheese. Ensure you use a fresh lemon for best results.
- ⅛ teaspoon kosher salt: Enhances the overall flavors. Adjust to taste depending on your dietary needs.
- ⅛ teaspoon ground black pepper: Just a pinch adds a subtle depth of flavor without overpowering the dish.
- 3 ounces soft goat cheese: This is the star of the soufflés, bringing creaminess and tang. Substitute with feta if desired, but the flavor will differ.
- 1 ounce ricotta cheese: Adds an extra creaminess; you can use cottage cheese as a substitute.
- 1 tablespoon fresh thyme leaves: Offers a freshness that balances the richness of the cheeses. Dried thyme can be used if fresh is not available.
- 1 tablespoon honey (I used orange blossom honey): Provides a touch of sweetness that complements the cheese flavors deliciously; any light honey will work.
- 3 large eggs, separated: Essential for creating the light, airy texture in soufflés. Ensure the eggs are room temperature for better whipping.
- ¼ cup low-fat milk: This adds moisture without making the soufflés too heavy. You can use almond or oat milk for a lighter alternative.
- 2 teaspoons all-purpose flour: Helps stabilize the soufflé. Substitute with a gluten-free blend if necessary.
- Butter for the ramekins: Prevents sticking and adds richness; always a good practice for baking.
How to Make Valentine’s Brunch Goat Cheese Soufflés
Preheat Oven: Set your oven to 375°F (190°C) and prepare your ramekins by smearing them with butter. Sprinkle some grated Parmesan cheese along the bottoms and sides to help with the soufflé’s rise.
Prepare Lavender Mixture: Gently rub the dried lavender between your fingers to crush it down. Mix it with lemon zest, 1 tablespoon of Parmesan cheese, salt, and pepper in a small bowl. This will make your soufflés fragrant and flavorful.
Mix Cheese and Egg Yolks: In a medium bowl, combine 3 ounces of soft goat cheese, 1 ounce of ricotta cheese, 2 tablespoons of Parmesan cheese, 1 tablespoon of fresh thyme leaves, 1 tablespoon of honey, 3 egg yolks, ¼ cup of low-fat milk, and 2 teaspoons of all-purpose flour. Knock those ingredients together until they’re all well-blended and creamy.
Whip Egg Whites: In a separate bowl, whip the 3 egg whites until they reach a firm peak. Be careful not to overwhip as you want them to maintain some softness for folding.
Combine Mixtures: Gently fold the whipped egg whites into the creamy cheese-yolk mixture by thirds using a large spatula. It’s okay if there are still some lumps; they are crucial for helping the soufflés rise beautifully.
Prepare for Baking: Place your prepared ramekins into a large baking dish. Fill the dish with hot water halfway up the sides of the ramekins. This creates a steams which helps to cook the soufflés evenly.
Fill Ramekins: Carefully spoon the cheese-egg mixture into the ramekins, filling them about two-thirds full. This allows room for the soufflés to rise without spilling over.
Clean the Rims: Using a paper towel, clean any mixture off the rims and sides of the ramekins. This ensures a smooth rise as they bake.
Bake and Serve: Place your baking dish into the oven and bake for about 20 minutes until they are golden brown on top and firm to touch. Allow the soufflés to cool in the ramekins for 15 minutes; they will naturally pull away from the sides. You can run a knife around the edges for easier release or simply serve them in the ramekins.
Storing & Reheating
If you have any leftovers (although unlikely!), let them cool to room temperature before storing. Place them in an airtight container and refrigerate for up to three days. For longer storage, you can freeze them—just wrap them tightly in plastic wrap and then foil, lasting up to three months. To reheat, pop them in a preheated oven at 350°F (175°C) for about 10 minutes. Note that freezing may alter some texture, but a quick reheat will help bring back their delightful fluffiness.
Chef’s Helpful Tips
- Avoid overwhipping the egg whites; aim for a firm peak without being dry for the best soufflé texture.
- Use fresh ingredients where possible. Fresh thyme and good-quality cheese make all the difference!
- Make sure your cheeses are at room temperature before mixing to prevent lumps from forming.
- If making the soufflés ahead of time, prepare them in the ramekins but avoid baking until just before serving. You can refrigerate the unbaked mixture.
- Experiment with different herbs or add-ins like sautéed mushrooms or spinach for variety!
These Valentine’s Brunch Goat Cheese Soufflés—light, fluffy, and bursting with flavor—are a delightful way to celebrate love and create lasting memories. Whether it’s for a special date or an indulgent brunch with friends, this dish is sure to bring joy to the table. Don’t hesitate to play around with flavors, engage your creativity, and most importantly, savor every bite!
Recipe FAQs
Can I make these soufflés ahead of time?
Absolutely! You can prep the mixture up to the point of filling the ramekins. Just cover them and keep them in the refrigerator. Bake them just before serving to get that perfect rise!
What can I substitute for goat cheese?
If goat cheese isn’t your favorite or you can’t find it, feta is a great alternative, though it will change the flavor profile slightly. Cream cheese or brie can also work nicely if you prefer a creamier taste!
How do I know when the soufflés are done?
They should be puffed up, lightly browned on top, and firm to the touch. The jiggle test is also helpful; the center should have a slight jiggle but shouldn’t feel liquid.
Are there any gluten-free options available?
Yes! Simply substitute the all-purpose flour with a gluten-free flour blend to make these soufflés suitable for a gluten-free diet.
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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: 4 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: French
Description
Savor the irresistible blend of goat cheese, fresh herbs, and a touch of honey in these delightful soufflés. Perfect for a special brunch, this recipe is easy to follow and results in a light and fluffy dish that will impress friends and family alike.
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 (orange blossom honey recommended)
- 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. Coat the ramekins with butter and sprinkle with grated Parmesan cheese. Set aside.
- Rub the dried lavender to reduce the buds to a powder. Mix it with lemon zest, 1 tablespoon Parmesan, salt, and pepper in a small bowl.
- In a medium bowl, combine goat cheese, ricotta, 2 tablespoons Parmesan, thyme, honey, egg yolks, milk, and flour. Stir until well mixed.
- In a separate bowl, whip the egg whites until they reach a firm peak. Be cautious not to over-whip them to maintain their volume.
- Gently fold the egg whites into the cheese-yolk mixture in three parts, keeping some lumps for aeration.
- Place the ramekins in a baking dish and pour hot water halfway up their sides. Spoon the mixture into the ramekins, filling them two-thirds full.
- Clean the sides of the ramekins for better soufflé rise.
- Bake for about 20 minutes until golden and firm. Let them cool in the ramekins for 15 minutes, then run a knife along the edges and invert to release. Alternatively, serve in ramekins.
- Serve warm alongside a small salad.
Notes
Make sure to serve these soufflés immediately after baking for the best texture and flavor.
Feel free to experiment with different herbs or cheeses for variations on this classic dish.
These soufflés can be a great base for added veggies or meats for more comprehensive meals.
Nutrition
- Serving Size: 1 soufflé
- Calories: 210
- Sugar: 2g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 10g
- Cholesterol: 120mg
