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 41-49

  • Binder photo Kajal7

    30 October 2012

    Kajal7 commented on this recipe

    Hello wanted to know whats the best way to create this eggless. Please need help on this one.

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  • Binder photo Constance

    08 December 2012

    Constance commented on this recipe

    I've not made this yet but. All these comments cant be wrong! Can't wait! It's a perfect recipe for people who live alone but love fine dining. Cook the whole batch and freeze, take individual soufflés out as necessary! Great.

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  • Binder photo antofanto

    06 January 2013

    antofanto rated and commented on this recipe

    5 stars

    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

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  • Binder photo Vic13

    13 January 2013

    Vic13 rated this recipe

    5 stars

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  • Binder photo DeirdreCooke

    25 January 2013

    DeirdreCooke commented on this recipe

    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

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  • Binder photo Vaynrysgirl

    22 March 2013

    Vaynrysgirl commented on this recipe

    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.

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  • Binder photo Alex Addison

    26 March 2013

    Alex Addison commented on this recipe

    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.

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  • Binder photo marshall

    26 April 2013

    marshall commented on this recipe

    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?

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  • Binder photo Anne

    03 May 2013

    Anne commented on this recipe

    I also had a guest that didn't like goats cheese and I used cheddar and it worked well. Excellent recipe.

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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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