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

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

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(26 ratings)

Prep: 35 mins Cook: 45 mins

A challenge

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

  • Freezable
  • Vegetarian

Nutrition: per serving

  • kcal572
  • fat46g
  • saturates21g
  • carbs22g
  • sugars9g
  • fibre1g
  • protein19g
  • salt0.97g
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  • 100g unsalted butter
  • 100g plain flour
  • 600ml full-fat milk, warmed



    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 2 tbsp grated Parmesan (or vegetarian alternative)



    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • 1 tbsp Dijon mustard
  • 2 tbsp chopped thyme leaves
  • 4 large egg, separated, plus 1 large egg white (use the yolk, see below)



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 175g rindless goat's cheese, crumbled

For the parmesan glaze

  • 50ml double cream
  • 25g grated Parmesan (or vegetarian alternative)



    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • 1 large egg yolk

For the apple & walnut salad

  • handful mixed baby salad leaves, picked and washed
  • handful rocket, washed



    Rocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…

  • 1 red apple, cut into fine matchsticks



    Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…

  • 1 tbsp chopped chives
  • 50g walnut pieces, chopped



    Walnuts are one of the most popular and versatile of all nuts. When picked young, they're…

  • 1 tbsp red wine vinegar
  • 3 tbsp extra-virgin olive oil


  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.

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Comments (59)

jandc415's picture

Absolutely delicious! Don't worry about any lumps while whisking the first lot of ingredients because they don't appear in the finished product. This is a very rich meal and definitely needs the sharpness of the salad to offset the souffle.

Only advice... Take care when removing from the souffle dishes, because that will determine how "pretty" the final product looks! The souffle dishes recommended are quite big and it's all too easy just to dump on a plate when serving. If you need to impress at a dinner party, attention to detail is definitely required.

All that said, the taste is delicious. If you don't have anything prepared and this is the first time you've made this recipe, make sure you allow plenty of time! This is not a quick recipe - but it's definitely well worth it.

i05wahan's picture

Yum! Just made this as a late Mother's Day starter. So simple; love that you can make it ahead of time.
Didn't have 200ml ramekins so made 12 100ml ones and cooked them for 20 mins first time around.
Really great recipe, thank you!

akay123's picture

Hi, did anybody coat the side of the ramekins with Parmesan cheese before pouring in the mixture? All other cheese souffles require this step, so just checking that we do infact miss this step with this recipe.

harkstar1's picture

I didn't do that, they definitely had enough flavor though even without that step

harkstar1's picture

I made these on Thursday for a dinner party on Friday. I've never tried soufflés before. Ever mind made them. They were very easy. I made 9 but using an additional half of the ingredients. I also used some 200ml and some 300ml ramekins. They all turned out perfectly. It's a weird process and I was convinced I was doing it wrong but I wasnt. I used half goats cheese and half attire cheddar. These were lovely. Everyone enjoyed them. And so easy to make on the day as I'd done the hard bit the night before. The salad really compliments the soufflé too.

rhapsodyinc's picture

I love these and they work without the 'twice baked' part if you want them more risen.

twocatsandus's picture

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

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

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


Questions (3)

choca's picture

Following the first bake should the souffles be completely cooled before refrigerating and should they be brought up to room temp before the second bake?

akay123's picture

Do you coat the side of the ramekins with Parmesan cheese before pouring in the mixture? All other cheese souffles require this step, so just checking that we do infact miss this step with this recipe.

goodfoodteam's picture
Hi there, thanks for your question. You just need to butter the ramekins well for this recipe.

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