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

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

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(22 ratings)

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Cooking time

Prep: 35 mins Cook: 45 mins

Skill level

For the keen cook

Servings

Serves 6

These fabulous soufflés are not as nervewracking to cook and serve as traditional ones, and can be prepared ahead

Nutrition and extra info

Additional info

  • Freezable
  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
572
protein
19g
carbs
22g
fat
46g
saturates
21g
fibre
1g
sugar
9g
salt
0.97g

Ingredients

  • 100g unsalted butter
  • 100g plain flour
  • 600ml full-fat milk, warmed
  • 2 tbsp grated parmesan (or vegetarian alternative)
  • 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 (or vegetarian alternative)
  • 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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Method

  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.

Recipe from Good Food magazine, June 2009

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Comments

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twocatsandus's picture
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These are my go to dinner party starters. Have just made them for a gathering tonight and being that is only 4 of us, have just had one as my lunch and remembered just how delicious they are. This was my 4th or 5th time of making them and not had a failure yet. They do really need the salad accompaniment as the sharp apple cuts through the creaminess of the souffles perfectly.

kerrynhoward's picture
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Wonderful. Have never made these before so wasn't sure what they would taste like. But these are great... Everyone in my family had clean plates :-)

etux's picture

These were a brilliant dinner party starter - easy to do the last stage just before serving, yet everyone was very impressed I managed to do soufflés for so many people! I dropped a star as it's not the prettiest dish and despite buttering the ramekins very thoroughly, they needed cutting out and so looked very rough around the edges.

Note that I tasted this as I turned them out of the ramekins and was very worried - they just tasted like cakey, eggy cheese! But something about leaving them overnight and reheating them with the glaze turned them deliciously creamy and tasty. Disaster averted!

linsfood's picture

We love these.They turn out perfect every time.You do need to make sure the ramekins are 200ml.or you may get mixture over as I did the first time,if so just have a spare ramekin.

shaz53's picture

I adore this. Will be a starter for Christmas dinner. Have made it 4 times. Gets easier every time. Have supplied numerous copies to friends who loved mine. Just lovely.

kategjames's picture

Delicious! Really great recipe. I have made this a few times and guests always love it.

Echanis1's picture

This is a really good recipe , easy but impressive, great for a dinner party starter, I used a garlic ( roule ) cheese and this gave a great flavour ...don't be tempted to miss out the glaze...that makes it

ahowat's picture

I also had a guest that didn't like goats cheese and I used cheddar and it worked well. Excellent recipe.

cjmarshall's picture

Can anyone confirm to me the amount of egg whites to use in this recipe? As it made more than I expected so I was wondering if I had read the recipe wrong. Basically is it 5 egg whites or 1 large egg white?

linsfood's picture

You need 5 egg whites whisked,but only 4 yolks in the first stage of the mixture.The 5th yolk is used to make the parmesan glaze.

alexaddison's picture

I made this recipe for a dinner party recently substituting mature cheddar as neither my husband nor I like goat's cheese. It worked really well and they were delicious and the salad was a brilliant accompaniment. In the repertoire.

vaynrysgirldolphin's picture

Same comment as others - the amount of mixture definitely makes plenty, just have some extra ramekins to hand ready to butter etc., should you also have too much mixture. It's great that these extra ones can be frozen so there is no waste.

deirdrecooke's picture

Cannot believe nobody else had souffles that didn't fall after lifting them out of the oven! Such a disappointment - spicy pumpkin soup for starters it is then! x

antoniacarroll's picture
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I made these as our starter for Christmas dinner - came out beautifully, and went down well with everyone. Lot of comments that they weren't too 'goaty' either. My first time making souffles of any type so was a bit worried that they would collapse - they did go down once out of the oven on the first bake but were still light and fluffy on eating after the second bake. I also made them the day before and did the second bake on the day. Really pleased and will definitely make again. The salad was just right for them too

clovelly1's picture

I've not made this yet but. All these comments cant be wrong! Can't wait! It's a perfect recipe for people who live alone but love fine dining. Cook the whole batch and freeze, take individual soufflés out as necessary! Great.

kajal7's picture

Hello wanted to know whats the best way to create this eggless. Please need help on this one.

man33dol's picture

I doubled the quantities and it made 14 soufflés. Delicious though.

karenvanoostveen's picture

Very easy to make, looked and tasted fantastic. will definitely make them again & have them in the freezer.

karenvanoostveen's picture

Really easy to make and tasted great - all my guests loved it & I'll definitely make them again. Give them a try, you won't be disappointed.

taitarzan's picture
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James Martin my hero!! Never made souffles before and really chuffed how easy this recipe was. They looked and tasted amazing and great that you can make them before you need to and freeze. They were great coming out of the freezer. I used half the mixture and used smaller dishes and made 4 nice sized souffles for a starter. Definitely make these again.

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