Twice-Baked Watercress, Goat's Cheese and Hazelnut Soufflé

Twice-Baked Watercress, Goat's Cheese and Hazelnut Soufflé

4.8 11 ratings

Prep. 25 min

Total 1 h 10 min

8 portions

Ingredients

hard goat's cheese diced (1 cm)
175 g
blanched hazelnuts
50 g
unsalted butter plus extra for greasing
25 g
plain flour
25 g
milk
300 g
English mustard
2 tsp
medium eggs separated
4
watercress leaves and small stalks only, plus extra for garnishing
50 g
fine sea salt
½ 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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