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

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

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(25 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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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.

juderussell's picture
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Made this for a dinner party. I used Le Creuset ramekins and the quantity was fine for 8. Was great to make ahead that morning and then just finish off before serving. The salad really complimented the souffle well. Would definitely make again!

susiebspain's picture

This recipe has always turned out well. I have also found that this quantity is very generous for 6 x 200ml ramekins; I made half this quantity for a starter for 4 people and baked them in a silicon muffin mould. They didn't stick and were the perfect size. I served them with baby leaves in a lime, ginger and honey dressing. Fabulous!

zobey_23's picture

Made this for an exam in school, went down amazingly well and got a good grade :D Thanks James! Prortion size-wise I didn't get any negitive feedback but I used a small pudding (as in steak and kidney pudding) style dish. These were amazing, should be making them for christmas now. Yay!

ketzthesmoo's picture
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Gorgeous! My first time making them I was quite nervous about the results but they turned out fantastically! The walnut salad was absolutely delicious too! I will definitely be making these again as my family keeps pestering me to make more!

metchell123's picture

I am making this recipe for a dinner party tomorrow night, but im not sure what type of goats cheese to get. do i use the goats cheese that comes with the rind and take the rind off, or soft goats cheese? many thanks

metchell123's picture

I am making this recipe for a dinner party tomorrow night, but im not sure what type of goats cheese to get. do i use the goats cheese that comes with the rind and take the rind off, or soft goats cheese? many thanks

wendy2705's picture
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Made this for a celebration meal. Everyone loved it so much so I have been requested to serve it again at further celebration meal/s. Great to make for large numbers. It is so easy to prepare ahead and when ready to serve - whilst it is heating through with glaze, prepare plates with salad and hey presto beautiful starter without having to spending too much time away from your guests.

aelynn's picture
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Very impressive, but do be prepared to have a lot of leftover mixture! I baked the reminder in a pyrex dish and froze it. It kept very nicely and was as nice as the first batch! Very good starter to make ahead.

aaylett's picture

Very tasty but will think about halving amounts for four in future as it made so much as mentioned earlier. Loved the apple and walnut salad too.

missflops's picture

This is a fabulous recipe. Don't be put off trying them because it says that they are for the "keen cook". They freeze beautifully and re-heat to perfection, all puffed up and light as air. They are lovely with the salad of apple and walnuts, both of which work really well with the goats cheese. I plan to try them with a blue cheese for a change as I am sure they will taste equally sublime.

slummer's picture

My friend made me this for lunch it was just scrummy!

bridgemount7's picture

An absolutely fabulous starter. They freeze perfectly. I found the measurements gave at least 10 portions. Perfect prepare ahead starter. On all occasions I have served these guests have adored them and are duly impressed!

ericathefirst's picture
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Delicious recipe, came out fantastically well even though it was my first time making a souffle. As far as quantities go, I filled up 6, what I thought were standard, ramekins, and had enough left to fill another 6, so I just popped the leftovers in a casserole dish and baked it as a giant souffle for a little longer, and have now frozen it. Looking forward to having it again, it was very popular with my family.

honeybee36's picture
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Really impressive....guests loved them. Made the night before and heated, used pecans as an alternative to walnuts - loved the apple flavour with dressing. A definite 'do-again'.....

hilaryj70's picture

Just checking......the second time you bake them you just do them on a bakibng tray & not in the ramekins.....is this right? Thanks.

angryadam's picture

average james

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