Apple and goat cheese soufflé on bed of salad

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Directions

1. 1

   Grate the gouda finely. Wash the thyme, dab dry and chop the leaves of 6 stems finely. Wash and halve apples and cut out the core. Cut off 4 small slices to garnish and sprinkle with 1 teaspoon of lemon juice.

2. 2

   Cut remaining apples into small cubes and add 1 tablespoon lemon juice. Separate the eggs. Heat the fat in a pot and sauté the flour in it while stirring. Add milk slowly and heat while stirring.

3. 3

   First stir cream cheese, then egg yolks individually into the mixture. Add grated cheese and apple cubes and season with pepper and nutmeg. Beat the egg whites until stiff and alternate with the starch and fold loosely into the cheese mixture.

4. 4

   Grease the moulds (125 ml content) and sprinkle with breadcrumbs. Pour the soufflé mixture into the moulds and bake in a preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas mark 3) for approx. 20 minutes.

5. 5

   In the meantime clean, wash and drain the salad well. Pluck the salad leaves into bite-sized pieces. Peel and finely chop the onion. Mix vinegar, salt, pepper and onion. Finally, add the oil.

6. 6

   Mix salad and vinaigrette in a bowl. Remove cheese soufflé from the oven. Garnish the soufflé with apple wedge and thyme and serve immediately with the salad. Garnish with alfalfa sprouts.

Nutrition Facts

KCAL
360 kcal

CARBS
20 g

FATS
25 g

PROTEINS
14 g