![Twice-Baked Watercress, Goat's Cheese and Hazelnut Soufflé Twice-Baked Watercress, Goat's Cheese and Hazelnut Soufflé](https://assets.tmecosys.com/image/upload/t_web767x639/img/recipe/ras/Assets/9BF90FB8-467F-41E2-A83E-D48E2FEC1B1F/Derivates/2C573D10-7253-4247-B968-0D743C064B99.jpg)
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Twice-Baked Watercress, Goat's Cheese and Hazelnut Soufflé
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Ingredients
- 175 g hard goat's cheese, diced (1 cm)
- 50 g blanched hazelnuts
- 25 g unsalted butter, plus extra for greasing
- 25 g plain flour
- 300 g milk
- 2 tsp English mustard
- 4 medium eggs, separated
- 50 g watercress, leaves and small stalks only, plus extra for garnishing
- ½ tsp fine sea salt
- water, boiling, for cooking
- Nutrition
- per 1 portion
- Calories
- 951 kJ / 227 kcal
- Protein
- 11.3 g
- Carbohydrates
- 5.3 g
- Fat
- 17.9 g
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