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

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

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(30 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

    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 eggs, separated, plus 1 large egg white (use the yolk, see below)
    Eggs

    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

    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

    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
    Apples

    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
    Walnuts

    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, questions and tips

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ericathefirst
19th Jul, 2011
5.05
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
10th Jun, 2011
5.05
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
30th May, 2011
Just checking......the second time you bake them you just do them on a bakibng tray & not in the ramekins.....is this right? Thanks.
Aadam
7th May, 2011
average james
astill
11th Feb, 2011
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
20th Dec, 2010
4.05
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
15th Nov, 2010
2.05
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
7th Oct, 2010
5.05
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
18th Sep, 2010
5.05
Amazing starter, made this twice now and always get asked for the recipe!
gina1427
13th Sep, 2010
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.,

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