Twice-baked goat's cheese soufflés with apple & walnut salad

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James Martin

5 ratings

Recipe by James Martin

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1. Melt the butter in a large saucepan and use about 1 tbsp to grease 6 x 200ml soufflé dishes. Place the remaining butter back on the heat, then scatter over the flour and mix well. Cook for 5 mins, stirring constantly, then gradually whisk in the warm milk, a little at a time, until you have a thick, smooth mixture. Stir in the Parmesan, mustard and thyme, then set aside to cool slightly. Beat in the egg yolks, fold through the goat's cheese, season with salt and pepper, then transfer to a large bowl.
2. In a clean bowl, whisk the egg whites until they just start to stiffen and hold peaks. Use a metal spoon to fold them into the cheesy mixture, in 3 additions.
3. Heat oven to 200C/180C fan/gas 6. Spoon the mix into the soufflé dishes, then sit them in a roasting tin. Pour boiling water into the tin to reach halfway up the sides of the dishes. Bake the soufflés for 20-25 mins until they are risen and coloured. Remove the dishes and set aside for 10 mins. Run a knife around the edges, then turn out onto an ovenproof tray. The soufflés can now be kept covered in the fridge overnight or frozen for up to a month. Defrost fully before reheating as below. To make the Parmesan glaze, whisk the cream, Parmesan and egg yolk until combined.
4. About 15 mins before you are ready to eat, heat oven to 200C/180C fan/gas 6. Drizzle the tops of the soufflés with the glaze. Bake for 10 mins, then finally flash under the grill until the tops are golden.
5. Make the salad. Toss the salad leaves, apple, chives and walnuts. Mix the red wine vinegar and olive oil together, season, then dress the salad. To serve, place the soufflés in the centre of the plates and scatter salad around each.

PER SERVING

572 kcalories, protein 19g, carbohydrate 22g, fat 46 g, saturated fat 21g, fibre 1g, salt 0.97 g

Latest comments and suggestions

• Jo

  30 May 2009

  Jo commented on this recipe

  This recipe does not say at what temperature to cook your souffles for the first time, nor does the version in the magazine. I tried cooking at 180 degrees (160 fan) and they have come out OK

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• Swiss Miss

  31 May 2009

  Swiss Miss commented on this recipe

  I made this as a spectacular starter for a dinner party recently. A great prepare-ahead recipe, with only a little preparation required before presenting a delicious entree, to a rapturous reception! Like Jo, I cooked the souffles at 180 (160 fan) degrees for the first time and they were fine. The apple and walnut salad is a delicious accompaniement. This receipe is definitely in my repertoire for entertaining. Thanks James!

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• Swiss Miss

  31 May 2009

  Swiss Miss rated this recipe

  

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• Linda

  07 June 2009

  Linda rated and commented on this recipe

  

  Really easy to make great to prepare ahead of a dinner party. I served them with bacon bread and red onion relish. All my guests loved them.

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• Jones23

  03 July 2009

  Jones23 commented on this recipe

  First time i have done souffles and worked realy well. You have to cut down the amounts for four people though as i threw alot of it away

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• Dory6

  30 September 2009

  Dory6 rated and commented on this recipe

  

  Excellent starter! Easy to cook. Prepared ahead, and froze. Reheated with ease, and tasted delicious!

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• Una's recipe

  09 October 2009

  Una's recipe commented on this recipe

  I am making this starter for tomorrow night, for 8 people........the receipe does not state how many people the amount needed is for? I am presuming it is for 4 people...????? Sounds delicious, hope I have enough for everyone! Regards, Una Ryan

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• Ruby

  11 November 2009

  Ruby rated and commented on this recipe

  

  I'd planned a dinner for 10 including a fish starter and when I found out the day before that one of the guests doesn't eat fish, I had to find an alternative quickly! This was the recipe I found and I'm so pleased I did - it was really easy to make and absolutely delicious. I was a bit worried when I discovered that the ramekins I was using were only 150ml capacity, but they still cooked at the same temperature and time as per the recipe. I also found out on the evening that I didn't have any red wine vinegar, but balsamic worked just as well. Definitely one I will be saving for future use!

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• welshtart

  20 November 2009

  welshtart rated and commented on this recipe

  

  made this for a dinner party went down a storm , everyone said they tasted fab! will do these again . The apple and walnut salad was a delight so different .

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Ingredients

• 100g unsalted butter
• 100g plain flour
• 600ml full-fat milk , warmed
• 2 tbsp grated Parmesan
• 1 tbsp Dijon mustard
• 2 tbsp chopped thyme leaves
• 4 large eggs , separated, plus 1 large egg white (use the yolk, see below)
• 175g rindless goat's cheese , crumbled

FOR THE PARMESAN GLAZE

• 50ml double cream
• 25g grated Parmesan
• 1 large egg yolk

FOR THE APPLE & WALNUT SALAD

• handful mixed baby salad leaves, picked and washed
• handful rocket , washed
• 1 red apple , cut into fine matchsticks
• 1 tbsp chopped chives
• 50g walnut pieces, chopped
• 1 tbsp red wine vinegar
• 3 tbsp extra-virgin olive oil

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Difficulty and servings

Serves 6

Preparation and cooking times

Prep 35 mins

Cook 45 mins

Vegetarian

Ingredients

• 100g unsalted butter
• 100g plain flour
• 600ml full-fat milk , warmed
• 2 tbsp grated Parmesan
• 1 tbsp Dijon mustard
• 2 tbsp chopped thyme leaves
• 4 large eggs , separated, plus 1 large egg white (use the yolk, see below)
• 175g rindless goat's cheese , crumbled

FOR THE PARMESAN GLAZE

• 50ml double cream
• 25g grated Parmesan
• 1 large egg yolk

FOR THE APPLE & WALNUT SALAD

• handful mixed baby salad leaves, picked and washed
• handful rocket , washed
• 1 red apple , cut into fine matchsticks
• 1 tbsp chopped chives
• 50g walnut pieces, chopped
• 1 tbsp red wine vinegar
• 3 tbsp extra-virgin olive oil

PER SERVING

572 kcalories, protein 19g, carbohydrate 22g, fat 46 g, saturated fat 21g, fibre 1g, salt 0.97 g

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