Twice-Baked Watercress, Goat's Cheese and Hazelnut Soufflé
Twice-baked watercress, goat's cheese and hazelnut soufflé is an elegant vegetarian starter made effortlessly in the Thermomix TM7. The machine grates the goat's cheese, grinds the hazelnuts and stirs the milk-based sauce to a silky consistency. Peppery watercress and tangy cheese deliver a restaurant-quality result with minimum fuss.
About this recipe
Twice-baked watercress, goat's cheese and hazelnut soufflé Thermomix TM7 recipes bring genuine French bistro technique into your own kitchen without the stress. This all-in-one kitchen machine takes over the delicate work: it grates the hard goat's cheese in seconds, grinds the blanched hazelnuts to a fragrant coarse crumb and stirs the butter, flour and milk into a lump-free sauce while you whip the eggs. The result is a soufflé that rises beautifully the first time, is then turned out and baked again, giving a crisp golden exterior and an almost molten watercress centre. It is an ideal vegetarian starter for a dinner party, a refined weekend lunch or any occasion where you want to impress without hovering over the hob. Search for twice-baked soufflé recipes and you will see why this Thermomix TM7 version is the most reliable path to success.
Preparation tips
- Butter the ramekins thoroughly and dust them with a little grated goat's cheese or ground hazelnut before filling, so the soufflé releases cleanly for the second baking without sticking.
- Whip the egg whites just until they hold soft peaks, then fold them into the watercress base with a large metal spoon in figure-eight movements to keep as much air as possible in the mixture.
- The soufflés can be baked once, cooled and refrigerated a day in advance, then turned out and given their second bake just before serving, which makes this goat's cheese starter ideal for stress-free entertaining.
Recipe variations
- Make it lactose-free by replacing the cow's milk with lactose-free milk and using a mature lactose-free hard cheese instead of the goat's cheese; the watercress and hazelnut combination keeps all of its character.
- For a festive winter variation, swap the watercress for a mixture of spinach and finely chopped curly kale and add a pinch of grated nutmeg to the sauce before folding in the egg whites.
Why this recipe works
Achieve restaurant-quality elegance with our Twice-Baked Watercress, Goat’s Cheese and Hazelnut Soufflé. Soufflés often intimidate even experienced cooks, but the Thermomix TM7 removes the fear of failure, delivering the perfect rise and texture every single time. From chopping hazelnuts to creating a uniform consistency, absolute precision is guaranteed, allowing you to serve a flawless main course with confidence. Elevate your dining experience and enjoy the satisfaction of a perfectly executed dish that looks as stunning as it tastes.
Thermomix TM7 Benefits
- Grating the hard goat's cheese in seconds, the Thermomix produces an even, fine crumb that melts smoothly into the sauce base. [Multi-Function]
- Whipping the egg whites in the spotless mixing bowl gives the soufflé maximum lift and a beautifully airy texture after baking. [Multi-Function]
- Grinding the blanched hazelnuts to a coarse crumb in the TM7 adds crunch and a fresh, nutty aroma to every serving. [Multi-Function]
- Weighing the flour, butter and milk directly in the mixing bowl guarantees an exact roux for a silky, lump-free sauce. [Precision Control]
- Heating the milk mixture with gentle stirring, the Thermomix cooks the base hands-free while you fold in the watercress and egg whites. [Hands-Free]
Ingredients
- hard goat's cheese
- blanched hazelnuts
- unsalted butter
- plain flour
- milk
- English mustard
- medium eggs
- watercress
- fine sea salt
- water