These easy appetizers can be served hot or cold.
Ingredients (serves 4)
Using half of the butter, grease the insides of four 3/4 (200lm) cup ramekins.
Divide the nuts evenly into fours and distribute them into each ramekin, coating the bottom and sides.
In a saucepan, melt the remaining butter and add the flour. Stir, cooking for 30 seconds. Remove from heat and gradually stir in the milk. Bring to a boil and stir until it thickens. Season to taste with salt and pepper.
Add a little more than half of the goat cheese to the sauce and stir well. Once the cheese has melted, remove from heat and stir in the egg yolk.
Whisk the egg whites in a small bowl until stiff. Fold in a third of the whites into the sauce mixture to lighten it, and then fold in the rest. Divide the remaining goat cheese evenly among the four ramekins. Spoon the cheese sauce mixture on top of them.
Place the ramekins in a large roasting pan and pour the boiling water to halfway up the sides. Bake in the oven for 10 minutes or until souffles have risen, are set and the tops are golden brown.