Valentine’s Brunch Goat Cheese Soufflés
The tender, airy texture of a soufflé is something incredibly special. You might be wondering what makes Valentine’s Brunch Goat Cheese Soufflés so remarkable. The creamy blend of rich goat cheese and the delicate hints of lavender, paired with the brightness of lemon zest, creates an irresistible breakfast that feels luxurious yet surprisingly simple to whip up. Whether you’re brunching for your loved one or hosting friends, these mini wonders will have everyone feeling cared for and content.
Table of Contents
The very first time I made soufflés, I was both excited and intimidated. However, I soon realized that with a little patience and love, they can become a showstopper in any meal. These soufflés, in particular, are perfect for Valentine’s Day or any special occasion. Their lightness, combined with the sophisticated flavor profile, elevates brunch to something extraordinary. Trust me; once you try making them, they’ll quickly become a go-to favorite.
Why You’ll Love This Recipe
- Simple & Quick: With only about 20 minutes of prep time and 55 minutes in the oven, you can pull this dish together without breaking a sweat.
- Irresistible Flavor: The mellow goat cheese and the subtle aroma of fresh thyme mingle beautifully, while the touch of honey adds a hint of sweetness.
- Eye-Catching Appeal: They’re as delightful to look at as they are to eat, with a golden top that invites everyone to dive in.
- Flexible Serving: Perfect for brunch, a special occasion, or even a cozy breakfast at home.
- Diet-Friendly Options: Can be tailored for those who prefer certain dietary restrictions—substitute ingredients as needed!
Ingredients You’ll Need
- 3 tablespoons finely grated Parmesan cheese: This adds a nutty flavor and helps the soufflés rise; feel free to use a different hard cheese.
- ½ teaspoon dried lavender: Provides a gentle floral note. If you can’t find lavender, consider using a mix of herbs.
- ½ medium lemon, zested: Brightens up the dish; it goes especially well with the goat cheese.
- ⅛ teaspoon kosher salt: Enhances the flavors without overpowering them.
- ⅛ teaspoon ground black pepper: A hint of spice to balance the richness of the cheese.
- 3 ounces soft goat cheese: The star of the show with its creamy texture; you can swap in feta for a sharper taste.
- 1 ounce ricotta cheese: Adds creaminess and lightness; cottage cheese could be a suitable alternative.
- 1 tablespoon fresh thyme leaves: Fresh herbs make all the difference; try rosemary if you prefer.
- 1 tablespoon honey (I used orange blossom honey): Sweetness that complements the savory ingredients beautifully.
- 3 large eggs, separated: Essential for creating fluffy soufflés—the whites provide lift, while the yolks add richness.
- ¼ cup low-fat milk: Keeps the mixture creamy; almond or oat milk can be substituted for a vegan version.
- 2 teaspoons all-purpose flour: Helps to stabilize the soufflés; a gluten-free alternative like almond flour may also work.
- Butter for the ramekins: Essential for greasing the ramekins to prevent sticking; use non-stick spray if you’re in a pinch.
How to Make Valentine’s Brunch Goat Cheese Soufflés
Preheat the Oven: Begin by preheating your oven to 375˚F. While it warms, take some time to prepare your ramekins. Smear them with butter, making sure to cover the insides completely, then sprinkle with some grated Parmesan cheese, which will prevent sticking and create a lovely crust.
Prepare the Lavender Mixture: In a small bowl, rub the dried lavender between your fingers to break it down into a finer powder. Then, combine it with the lemon zest, 1 tablespoon of Parmesan cheese, salt, and pepper. Set this aromatic blend aside for later use.
Mix Cheese and Eggs: Now, in a medium mixing bowl, combine the softened goat cheese and ricotta cheese with 2 tablespoons of grated Parmesan cheese. To this, add in the freshly picked thyme leaves, honey, egg yolks, milk, and flour. Stir everything together until you achieve a chunky but uniform mixture.
Whip Egg Whites: Next, grab a clean bowl and whip the egg whites just until you reach a firm peak—this means they’ll hold their shape well, but you shouldn’t overwhip them. You want them a little soft—this is crucial for the soufflés to rise properly.
Fold in the Egg Whites: Gently fold the whipped egg whites into the cheese-yolk mixture in three portions, using a large spatula. It’s okay if there are some lumps of egg whites remaining; over-folding can rob the mix of fluffiness.
Prepare the Water Bath: Arrange your ramekins in a baking dish, and carefully fill the dish with hot water halfway up the sides of the ramekins. This bath creates a humid environment that helps the soufflés cook evenly.
Fill the Ramekins: Spoon the cheese-egg mixture into your prepared ramekins, filling them about two-thirds full. To ensure they rise properly, clean the sides and rims of the ramekins down to the level of the mixture with a paper towel.
Bake: Place your baking dish in the oven and bake for 20 minutes, or until the tops are beautifully browned and the soufflés feel firm when touched. Once they’re done, let them cool in the ramekins for about 15 minutes. They will likely collapse a bit and pull away from the sides—this is totally normal!
Serve: Gently run a knife around the edges and turn the ramekins upside down if you’d like to serve the soufflés out of them. Otherwise, serve them right in the ramekins with a fresh salad on the side.
Storing & Reheating
If you have any leftovers (which is rare, but it happens!), let the soufflés cool down completely and store them at room temperature for up to a couple of hours. For longer storage, refrigerate them in airtight containers for up to 2 days. They can also be frozen for up to 3 months. To reheat, place them in a 350°F oven for about 10 minutes until warmed through. Just know that the texture may change slightly, but a sprinkle of fresh herbs before serving can help refresh the dish.
Chef’s Helpful Tips
- Watch out for overwhipping the egg whites; they should be firm but still glossy for the best texture.
- Make sure all your ingredients, especially the eggs and milk, are at room temperature to ensure good mixing.
- If your soufflés seem stuck in the ramekins, give them a gentle shake after baking to loosen them up.
- Feel free to swap out the goat cheese for other soft cheeses if you’re looking to experiment with flavors.
- Pair with a light greens salad tossed in a lemon vinaigrette for the perfect brunch!
Embrace the magic of making Valentine’s Brunch Goat Cheese Soufflés—they truly shine as a main dish that’s both elegant and comforting. The cozy flavors and soft textures are sure to make any brunch memorable. Whether it’s a date with your partner or a lovely gathering with friends, these soufflés will bring warmth to your table—and who doesn’t love a warm, cheesy soufflé?
Recipe FAQs
Can I make these soufflés ahead of time?
While the soufflés are best enjoyed fresh and fluffy, you can prepare the cheese mixture and store it in the fridge for up to a day. Just whip the egg whites just before baking for the best texture.
What can I serve with goat cheese soufflés?
These soufflés pair beautifully with a simple salad or some roasted vegetables. Adding a light vinaigrette can enhance the overall flavor, creating a balanced meal.
Can I customize the herbs in this recipe?
Absolutely! Feel free to swap out thyme for other soft herbs like basil, chives, or even dill to create a flavor profile that you love.
Can I use a different cheese?
Definitely! While goat cheese gives a creamy texture and unique flavor, you can substitute it with ricotta, feta, or even cream cheese for a different spin. Just keep in mind that texture and flavor will vary.
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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: Serves 4
- Category: Breakfast
- Method: Baking
- Cuisine: French
Description
Enjoy the delightful flavors of Valentine’s Brunch Goat Cheese Soufflés. This dish combines creamy goat cheese, savory herbs, and a touch of honey, making it a standout choice for brunch lovers. It’s easy to prepare and perfect for impressing guests with homemade goodness.
Ingredients
- 3 tablespoons finely grated parmesan cheese, divided
- 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. Grease the ramekins with butter and sprinkle grated Parmesan cheese inside. Set aside.
- Crush the dried lavender into a powder, then mix it with lemon zest, 1 tablespoon of Parmesan, salt, and pepper in a small bowl. Set aside.
- In a medium bowl, mix goat cheese, ricotta, 2 tablespoons of Parmesan, thyme, honey, egg yolks, milk, and flour until well combined.
- In a separate small bowl, whip the egg whites until they form firm peaks. Be careful not to over-whip. Gently fold the egg whites into the cheese-yolk mixture in thirds until just combined, retaining some lumps for airiness.
- Place the ramekins in a baking dish and fill with hot water halfway up the sides of the ramekins. Spoon the cheese-egg mixture into the ramekins, filling them two-thirds full.
- Wipe any excess mixture from the sides of the ramekins with a towel to ensure even rising during baking.
- Bake for 20 minutes or until tops are golden and soufflés are firm to the touch. Allow to cool in the ramekins for 15 minutes before inverting them onto plates.
- Serve warm alongside a small salad.
Notes
Ensure egg whites are not over-folded to maintain the soufflé’s lift.
Use fresh thyme for the best flavor, but dried can substitute in a pinch.
These soufflés are best served immediately after baking, but can be enjoyed warm for a short time.
Nutrition
- Serving Size: 1 soufflé
- Calories: 210
- Sugar: 2g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 140mg
