Starters & salads
Twice-Baked Watercress, Goat's Cheese and Hazelnut Soufflé
Make up to the end of step 7 then wrap individually in cling film. Keep chilled for up to 24 hours or freeze for up to 1 month. Defrost in the fridge overnight. When ready to serve, continue with recipe.
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Details
- Difficulty
- Medium
- Prep
- 25 min
- Active
- 25 min
- Cook
- 70 min
- Total
- 70 min
- Yield
- 8 portions
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- Category
- Starters & salads
- Time
- Over 1 hour
- Nutrition
- Under 500 kcal
- Difficulty
- Medium
- hard goat's cheese
- 6.2 oz
- blanched hazelnuts
- 1.8 oz
- unsalted butter
- 0.9 oz
- plain flour
- 0.9 oz
- milk
- 11 oz
- English mustard
- 2 tsp
- medium eggs
- 4
- watercress
- 1.8 oz
- fine sea salt
- 0.5 tsp
- water
- water
Nutritionper portion
Recipe total uses the listed yield. Choose Custom to enter a different number of portions.
- Protein
- 11.3 g
- Energy
- 949.8 kJ
- Calories
- 227 kcal
- Fat
- 17.9 g
- Carbohydrates
- 5.3 g
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