Devices & Accessories
Twice-Baked Watercress, Goat's Cheese and Hazelnut Soufflé
Prep. 25 min
Total 1 h 10 min
8 portions
Ingredients
-
hard goat's cheese diced (1 cm)175 g
-
blanched hazelnuts50 g
-
unsalted butter plus extra for greasing25 g
-
plain flour25 g
-
milk300 g
-
English mustard2 tsp
-
medium eggs separated4
-
watercress leaves and small stalks only, plus extra for garnishing50 g
-
fine sea salt½ tsp
-
water boiling, for cooking
Difficulty
medium
Nutrition per 1 portion
Protein
11.3 g
Calories
951 kJ /
227 kcal
Fat
17.9 g
Carbohydrates
5.3 g
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UK and Ireland
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