Preheat the oven to 190°C. Put water on to boil. Spread out the ground nuts in a dry frying pan and toast gently, stirring, until golden brown.
Use half the butter to grease the insides of four 200ml ramekins. Divide the nuts equally among the bowls and shake until the sides and bottoms are evenly coated.
Melt the remaining butter in a saucepan, stir in the flour and cook, stirring, for about 30 seconds. Take the pan off the heat and gradually stir in the milk. Bring the sauce to the boil, stirring, until it thickens. Add salt and pepper to taste.
Cut the goat's cheese into small cubes, add just over half to the sauce and stir well. When the cheese has just melted, take the pan off the heat and stir in the egg yolk.
Whisk the egg whites until stiff. Using a large metal spoon, fold a third of the egg white into the cheese sauce to lighten it, then carefully fold in the remainder.
Divide the remaining cheese among the four ramekins and spoon the soufflé mixture on top. Stand the ramekins in a large baking dish and pour in boiling water to come halfway up their sides. Bake in the top half of the oven for 10 minutes, or until the soufflés have risen and are lightly set and golden brown. Serve hot, straight from the oven.
The soufflés can be made ahead and served cold on a bed of salad leaves. Let them cool in the ramekins, then chill them. Just before serving, run a knife round the sides of each soufflé and turn out onto a bed of mixed salad leaves.
NUTRIENTS PER SERVING:
good source of vitamins B group and E.
Use thin, ovenproof china ramekins for the soufflés if you can rather than thicker ceramic ones, as china allows the heat to penetrate faster.