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

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

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

Difficulty and servings

For the keen cook

Serves 6

Preparation and cooking times

Preparation time

Prep 35 mins

Cook time

Cook 45 mins

Vegetarian Freezable

Vegetarian

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.

PER SERVING

572 kcalories, protein 19.0g, carbohydrate 22.0g, fat 46.0 g, saturated fat 21.0g, fibre 1.0g, sugar 9.0g, salt 0.97 g

Recipe from Good Food magazine, June 2009.

Try 3 issues of Good Food magazine for £3 - subscribe now!

Latest comments and suggestions

Results 1-20

  • Binder photo 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

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo 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!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Swiss Miss

    31 May 2009

    Swiss Miss rated this recipe

    5 stars

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Linda

    07 June 2009

    Linda rated and commented on this recipe

    5 stars

    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.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo 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

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Dory6

    30 September 2009

    Dory6 rated and commented on this recipe

    4 stars

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

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo 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

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Ruby

    11 November 2009

    Ruby rated and commented on this recipe

    5 stars

    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!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo welshtart

    20 November 2009

    welshtart rated and commented on this recipe

    5 stars

    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 .

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo sue

    05 April 2010

    sue rated this recipe

    5 stars

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Shelagh

    28 April 2010

    Shelagh rated and commented on this recipe

    5 stars

    These are great. I was a bit apprehensive as they are described as being for the keen cook, but I needn't have worried, the recipe is straight forward. Ideal for entertaining as they can be made ahead and frozen. They are very light and delicious - your guests will be impressed!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo shud

    03 May 2010

    shud rated this recipe

    5 stars

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Mary

    23 July 2010

    Mary commented on this recipe

    This is a fabulous recipe, I make it in smaller ramekins as if made as described they are huge!! especially if they are for a starter. I always have them in the freezer, very easy to freeze just cook them and when cool wrap individually in cling film, defrost when required and glaze as per the recipe. Always go down well and great to have in the freezer for unexpected guests for lunch.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Foodmonster

    13 September 2010

    Foodmonster rated and commented on this recipe

    5 stars

    Fantastic recipe! I agree with Mary that portions are huge - it serves twice as many for a starter (and I am a big eater!). It is the best souffle I have tried so far and not at all difficult to make. I lelf them in the ramekins till they were ready to go in the oven the second time as I was worried that they might fall apart otherwise. It worked fine for me. Just make sure you butter the ramekins proplerly and they come out nicely when cold. Will definitely make again. Good way to impress your friends.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo johnette

    13 September 2010

    johnette commented on this recipe

    Light, fluffy, tasty, beautiful to look at. They certainly made an impression on our dinner guests. An easy recipe, just needs a little patience for fantastic results. The apple and nut salad (I used pecans as I had run out of walnuts) compliments these fluffy delights very well. Will certainly make another batch or two and freeze to use at Christmas. Will also try a batch using a blue cheese.,

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo shud

    18 September 2010

    shud commented on this recipe

    Amazing starter, made this twice now and always get asked for the recipe!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo welshtart

    07 October 2010

    welshtart commented on this recipe

    This recipe is fab made it for a dinner party and everyone was very impressed , saying it was up to restaurant standard !! will make this again as even the apple salad tasted fab

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Sue Sid

    15 November 2010

    Sue Sid rated and commented on this recipe

    2 stars

    Tried this out before using it for a dinner party. Had 2 pyrex dishes and the rest were just white ceramic. Found the pyrex ones much better the others broke up a little bit. My husband liked them so I will try on our guests this time!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo pamela williamson

    20 December 2010

    pamela williamson commented on this recipe

    I have just made this recipe and thought it looked and tasted very proffesional. My family were amazed as usually my cooking experiments are pants! Will be using this as a starter on Christmas day

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Ana

    11 February 2011

    Ana commented on this recipe

    I'm planning on making these as a dinner party starter and have just discovered one of my guest's doesn't like goat's cheese so am planning on using Cheddar for hers. Has anyone else changed the cheese and found it works the same? Thanks!!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

Leave a comment or suggestion

You must sign in or register to leave a comment.

Sign in / Register

Difficulty and servings

For the keen cook

Serves 6

Preparation and cooking times

Preparation time

Prep 35 mins

Cook time

Cook 45 mins

Vegetarian Freezable

Vegetarian

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

Print this recipe
Add to your binder

PER SERVING

572 kcalories, protein 19.0g, carbohydrate 22.0g, fat 46.0 g, saturated fat 21.0g, fibre 1.0g, sugar 9.0g, salt 0.97 g

Advertisement

Your binder

Here are three other great reasons why to sign up:

  • You get an online binder, where you can store all your favourite recipes and create menus.
  • You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.

Follow Good Food

Advertisement

All about Good Food

Magazine

Good Food Magazine

Subscribe to Good Food magazine - enjoy 100+ triple-tested recipes delivered to your door, every month.

Order today, and receive your first 3 issues for just £3

On TV

Foodie TV

See your favourite chefs on Sky Channel 247, Virgin TV 260 and find their recipes at goodfoodchannel.co.uk.

Good Food Apps

Good Food Apps

For Good Food on the go, download our apps to your phone or portable device.
Find out more here

Buy ingredients

With just one click, the full list of recipe ingredients will be put into a basket at your choice of provider. Choose from:

mySupermarket Compare prices and choose a retailer you wish to buy them from.

Ocado Let Ocado deliver all you need for this recipe, right to your door

Tesco Buy all the ingredients from our recipes through your Tesco online shop.

new

Asda Shop with Asda? You can now buy ingredients for our recipes via your Asda online shop.

In association with the above providers. Terms and conditions apply.

Close