Goat Cheese Mini Souffles

6 servings
20 min prep time
1 hr 30 min total time



3 ounces Vermont Creamery Sea Salt Cultured Butter - 82% Butterfat

2 tablespoons bread crumbs

2 ounces all-purpose flour

8 ounces whole milk

16 ounces Vermont Creamery Classic Goat Cheese

6 eggs, separated

1 dash Tabasco

Salt, to taste

Black pepper, to taste


3/4 pound arugula

1 cup candied walnuts

1 cup pink grapefruit

Champagne Vinaigrette

6 tablespoons champagne vinegar

3 teaspoons salt

1 1/2 teaspoons freshly ground black pepper

3/4 cup olive oil


  • STEP 1

    Heat oven to 350°F.

  • STEP 2

    Butter inside of six (3/4-cup) soufflé dishes or two and a half muffin tins with 1 ounce of butter. Coat with bread crumbs, tapping out excess. Set aside.

  • STEP 3

    Lightly toast flour in a heavy-bottomed pot over medium heat. Add butter and stir until flour and butter are combined to form a roux. Add milk while whisking over medium heat. Whisk until smooth and roux thickens to a smooth mashed-potato consistency.

  • STEP 4

    Remove from heat and allow to cool. Add chèvre and egg yolks; mix using a rubber spatula, until well combined. Add tabasco, salt, and pepper.

  • STEP 5

    While base is cooling, whip egg whites until they form soft peaks, then fold into soufflé base.

  • STEP 6

    Divide mixture among prepared soufflé dishes.  Bake about 50 minutes or until they puff and are golden brown.

  • STEP 7

    Whisk together vinegar, salt, and pepper in a large bowl, then add the oil in a slow stream, whisking until emulsified.

  • STEP 8

    Divide arugula among 6 plates. Top with candied walnuts and grapefruit. Drizzle each with 2 tablespoons of champagne vinaigrette.

  • STEP 9

    Remove soufflés from oven. If they fall, this is all right. Cool and run a small sharp knife around sides of dishes to loosen soufflés. Place onto salads. Serve immediately