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 19g, carbohydrate 22g, fat 46 g, saturated fat 21g, fibre 1g, sugar 9g, salt 0.97 g

Recipe from Good Food magazine, June 2009.

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Latest comments and suggestions

Results 21-40

  • Binder photo angry adam

    07 May 2011

    angry adam commented on this recipe

    average james

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  • Binder photo hilaryj70

    30 May 2011

    hilaryj70 commented on this recipe

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

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  • Binder photo Susie

    10 June 2011

    Susie rated and commented on this recipe

    5 stars

    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'.....

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  • Binder photo tanya101

    19 July 2011

    tanya101 rated and commented on this recipe

    5 stars

    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.

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  • Binder photo jackie d

    28 October 2011

    jackie d commented on this recipe

    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!

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  • Binder photo Mandy

    05 November 2011

    Mandy commented on this recipe

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

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  • Binder photo Miss Flops

    15 November 2011

    Miss Flops commented on this recipe

    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.

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  • Binder photo taste tester

    23 December 2011

    taste tester commented on this recipe

    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.

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  • Binder photo Aelynn

    31 December 2011

    Aelynn rated and commented on this recipe

    4 stars

    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.

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  • Binder photo Wendy

    01 February 2012

    Wendy rated and commented on this recipe

    5 stars

    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.

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  • Binder photo metchell123

    22 February 2012

    metchell123 commented on this recipe

    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

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  • Binder photo metchell123

    22 February 2012

    metchell123 commented on this recipe

    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

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  • Binder photo Tina

    30 March 2012

    Tina rated and commented on this recipe

    5 stars

    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!

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  • Binder photo ZobeyCooks

    02 May 2012

    ZobeyCooks commented on this recipe

    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!

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  • Binder photo susie b

    07 May 2012

    susie b commented on this recipe

    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!

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  • Binder photo JudeR

    30 May 2012

    JudeR rated and commented on this recipe

    5 stars

    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!

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  • Binder photo Tai5605

    01 June 2012

    Tai5605 rated and commented on this recipe

    5 stars

    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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  • Binder photo KAREN

    18 September 2012

    KAREN commented on this recipe

    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.

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  • Binder photo KAREN

    23 September 2012

    KAREN commented on this recipe

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

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  • Binder photo Shouter

    27 October 2012

    Shouter commented on this recipe

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

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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

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PER SERVING

572 kcalories, protein 19g, carbohydrate 22g, fat 46 g, saturated fat 21g, fibre 1g, sugar 9g, salt 0.97 g

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