Ingredients for Twice Baked Goat Cheese Souffls On A Bed Of Mixed Greens
- lightly coat Fine Dry Breadcrumbs
- 2 tablespoons Unsalted Butter
- 2 tablespoons All Purpose Flour
- 1 cup Low Fat Milk
- 1 teaspoon Dijon Mustard
- 3/4 teaspoon Salt
- 1/2 teaspoon Fresh Ground Pepper
- 4 large Egg Yolks
- 4 ounces soft Goat Cheese (plus extra for garnish)
- 4 large Egg Whites
- 1/4 teaspoon Cream Of Tartar
- 1 cut Garlic Clove (for rubbing)
- 2 tablespoons Lemon Juice
- 1 tablespoon Honey
- 5 cups Mixed Salad Greens
- cooking spray
- boiling water (for water bath)
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How to Make Twice Baked Goat Cheese Souffls On A Bed Of Mixed Greens
- **Get started:** Position oven rack in the lower third and preheat to 400°F (200°C). Coat four 6-ounce ramekins with cooking spray and lightly coat with breadcrumbs, shaking out any excess.
- **Make the béchamel:** Melt 2 tablespoons of butter in a small saucepan over low heat. Whisk in 2 tablespoons of all-purpose flour and cook for 1 minute, stirring constantly. Gradually whisk in 1 cup of milk. Increase heat to medium-high, whisking constantly until it boils. Reduce heat to low, and simmer for 3 minutes, whisking constantly. Stir in 1 teaspoon Dijon mustard, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Set aside.
- **Combine egg yolks and goat cheese:** Whisk 4 large egg yolks in a medium bowl until light. Whisk in the béchamel sauce until smooth. Gently stir in 4 ounces of soft goat cheese.
- **Whip egg whites:** In a clean, large bowl, beat 4 large egg whites with 1/4 teaspoon cream of tartar using an electric mixer on medium speed until soft peaks form. Increase speed to high and beat until stiff, glossy peaks form.
- **Gently fold:** Using a rubber spatula, gently fold the egg whites into the cheese mixture in three additions until just combined.
- **First bake:** Spoon the soufflé mixture into the prepared ramekins. Run a finger around the inside of each ramekin to create a slight lip. Place the ramekins in a baking pan. Carefully pour enough boiling water into the pan to come halfway up the sides of the ramekins. Bake for 25-30 minutes, or until puffed and lightly browned.
- **Cool and chill:** Remove from the oven and let stand in the water bath for 20 minutes. Transfer the soufflés to a wire rack to cool completely. They will shrink. Cover and refrigerate for at least 1 hour, or up to 24 hours.
- **Second bake:** Preheat oven to 350°F (175°C). Coat a baking sheet with cooking spray. Carefully loosen the soufflés from the ramekins using a thin spatula. Place them right-side up on the prepared baking sheet. Bake for 20-25 minutes, or until puffed and golden.
- **Prepare the salad:** While the soufflés bake, whisk together 2 tablespoons lemon juice, 1 tablespoon honey, 1/4 teaspoon salt, and 1/4 teaspoon black pepper in a large bowl rubbed with a cut garlic clove (discard clove). Add 5 cups mixed salad greens and toss to coat.
- **Assemble and serve:** Divide the salad among four plates. Top each salad with a spoonful of crumbled goat cheese. Place a warm soufflé in the center of each salad and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
27g
Fat
32g
Carbs
3g
