
Devices & Accessories
Twice-Baked Watercress, Goat's Cheese and Hazelnut Soufflé
Prep. 25min
Total 1 h 10min
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
Nutrition per 1 portion
Calories
227 kcal /
951 kJ
Protein
11.3 g
Fat
17.9 g
Carbohydrates
5.3 g
Like what you see?
This recipe and more than 100 000 others are waiting for you!
Sign up for free More informationAlso featured in

Dining in with Friends
10 Recipes
UK and Ireland
UK and Ireland
You might also like...
Hollandaise Sauce
15min
Semifreddo with Marsala and Amaretti
6 h 45min
Welsh Rarebit with Branston Pickle
20min
Smoked Mackerel Pâté
55min
Fillet of Beef, Mushroom and Stilton Rarebit Tarts with Celeriac Purée
2 h 10min
Beetroot Rosti with Smoked Salmon and Herb Crème Fraîche
25min
Double-baked cheese soufflés with asparagus sauce
2 h
Celeriac, Roasted Hazelnut and Truffle Soup
40min
Béarnaise Sauce
15min
Celeriac and Apple Soup
55min
Creamy French Dressing
5min
Smoked Mackerel and Tarragon Soufflés
40min