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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Ingredients

  • 100g unsalted butter
  • 100g plain flour
  • 600ml full-fat milk, warmed

    Milk

    mill-k

    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

    parm-ee-zan

    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)

    Egg

    egg

    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

    parm-ee-zan

    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

    roh-ket

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

  • 1 red apple, cut into fine matchsticks

    Apple

    ap-pel

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

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

    Walnut

    wall-nut

    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

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.

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Comments (59)

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

astill's picture

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!!

pammie4's picture
4

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

susansiddall's picture
2

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!

welshtart's picture
5

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

joannebuttery's picture
5

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

gina1427's picture

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.,

Foodmonster2's picture
5

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.

maryyem's picture

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.

shelagh1954's picture
5

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!

welshtart's picture
5

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 .

rubydoo's picture
5

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!

unasrecipes's picture

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

dory61's picture
4

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

ghandidave23's picture

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

Linnyma's picture
5

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.

leelynch's picture
5

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!

jdowling002's picture

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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