Twice-baked cheese soufflés

Twice-baked cheese soufflés

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(2 ratings)


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Cooking time

Prep: 45 mins Cook: 30 mins

Skill level

Moderately easy


Serves 6

Angela Nilsen applies her magic touch to the infamously tricky soufflé - this low-fat version is incredibly easy and can be prepared ahead

Nutrition and extra info

  • Freezable
Nutrition info

Nutrition per serving (8)

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  • 1½ tbsp olive oil, plus ½ tsp for greasing
  • 1 heaped tbsp polenta
  • 1 tsp butter
  • 25g plain flour
  • 250ml semi-skimmed milk
  • 50g parmesan, grated
  • 1 tsp Dijon mustard
  • 50g light soft cheese
  • 2 heaped tbsp snipped chives, plus extra to serve
  • 2 large egg yolks
  • 3 large egg whites
  • 50g rocket

For the tomato salsa

  • 350g cherry tomatoes, finely chopped
  • ½ small red onion, finely chopped
  • 1 tsp tomato purée
  • pinch crushed dried chillies

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  1. Lightly grease six 150ml ramekins with oil and coat with the polenta, shaking out any excess. Sit the ramekins in a small roasting tin. Heat the oil and butter in a medium saucepan, stir in the flour and cook, stirring, for 1 min. Remove from the heat and pour in the milk, a little at a time, stirring well until mixture is smooth.
  2. Heat oven to 200C/180C fan/gas 6. Return pan to the heat and cook, stirring continuously, until mixture thickens and comes to the boil. Remove from the heat. Reserve 1 heaped tbsp of the Parmesan and stir the rest into the mixture, with the mustard, then the soft cheese in small spoonfuls. Add the chives, season with pepper and leave to cool slightly.
  3. Meanwhile, make the salsa. Mix together the tomatoes, onion, tomato purée and chillies. Season with a grinding of pepper, and chill.
  4. Beat the egg yolks into the cheese mixture. Whisk the egg whites to stiff peaks. Using a large metal spoon, fold a spoonful into the mixture to slacken slightly. Gently and evenly fold in the remaining whites, half at a time, keeping mixture light and airy. Evenly spoon into the ramekin dishes to fill. Pour cold water into the roasting tin to come halfway up the sides of the dishes. Bake for 15-18 mins until golden on top and risen. Carefully remove from the tin and leave to cool. The soufflés will sink as they cool – they can be left for 20 mins before re-baking, or cover the dishes once cold and keep overnight in the fridge.
  5. When ready to serve, heat oven to 200C/180C fan/gas 6. If the soufflés have been in the fridge, sit them at room temperature for about 10 mins before baking. Turn each out of its dish and place, right-side up, on a baking sheet lined with baking parchment. Sprinkle the reserved Parmesan over each soufflé, then bake for 10 mins or until risen. Scatter with chives. Serve each with a pile of rocket and salsa.

Recipe from Good Food magazine, February 2012

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jenton's picture

I followed all the instructions to the letter, I used non stick oiled and coated in polenta ( cornmeal) dishes, and when I turned them out they all stuck and had to end up in the bin, maddeningly, as they were for a supper dish for friends, also took ages !!!

cath79's picture
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Have done these for a starter a couple of times and they have gone down well. They look really impressive but are fairly time consuming. The tomato salsa is quite watery. Overall really nice though.

sau0307's picture

Click on the word polenta in the ingredients it tells you how to prepare block type.

mlmiller's picture

I cant find polenta (only the cooked block type). Can anything else be used instead? Thanks Meirion

jenton's picture

I bought a bag of cornmeal which is polenta in its basic form, was surprised that they stuck to the bottom even after all that. If I attempt these again I will line the basis, believe it or not I am still struggling to get dishes clean, weird !