Three-cheese soufflés

Three-cheese soufflés

  • 1
  • 2
  • 3
  • 4
  • 5
(2 ratings)

Prep: 20 mins Cook: 45 mins Plus chilling and infusing

More effort

Serves 4
With a double layer of goat's cheese and a coating of cream, these bistro-style bakes are authentically rich

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: per serving

  • kcal707
  • fat57g
  • saturates34g
  • carbs22g
  • sugars5g
  • fibre1g
  • protein25g
  • salt1.5g
Save to My Good Food
Please sign in or register to save recipes.


  • 50g butter, plus extra for greasing



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 25g Parmesan (or vegetarian alternative), finely grated



    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • 300ml full-fat milk



    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 2 bay leaf
  • 5 tbsp plain flour
  • ½ tsp English mustard powder
  • pinch of cayenne pepper
  • 140g Gruyère (or vegetarian alternative), grated



    Gruyère is an undoubted pinnacle of traditional Swiss cheese-making, a culinary masterpiece as…

  • 3 egg, separated



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 8 slices goat's cheese (see 'Try', below)
  • 150ml double cream
  • salad leaves, to serve (see 'Try', below)


  1. Heat oven to 200C/180C fan/ gas 6 and butter 4 small (about 200ml) ramekins. Sprinkle the Parmesan into the ramekins, turning until all sides are covered. Place the milk and bay leaves in a large saucepan over a gentle heat and bring to the boil. Turn off the heat and leave to infuse for 15 mins.

  2. Discard the bay leaves, add the butter and flour, and return to a low heat. Very gently simmer, stirring continuously with a balloon whisk, for about 6 mins until you get a smooth, thick white sauce. Make sure that you get right into the corners of the pan to stop the sauce from catching or becoming lumpy.

  3. Once thickened, transfer the sauce to a large bowl and stir in the mustard powder, cayenne pepper, Gruyère and egg yolks until fully combined.

  4. In a spotlessly clean bowl and with a clean whisk, beat the egg whites just until peaks begin to form.

  5. Carefully fold the egg whites into the cheese sauce in three stages making sure you fold, rather than stir, to keep the egg whites light and airy. Fill the prepared ramekins with the soufflé mix.

  6. Top each soufflé with a slice of goat’s cheese, then place on a baking tray. Bake for 20-25 mins or until springy and well risen but cooked through.

  7. Leave to cool, then run a knife around the edge of each dish and remove the soufflés. If preparing in advance, place soufflés upside down (for neat presentation), on a tray. Cover tray in cling film. Chill for a few days or freeze for up to 1 month.

  8. When ready to re-bake, heat oven to 200C/180C fan/gas 6. Place the upside-down soufflés in a shallow baking dish, top with the remaining goat’s cheese slices and pour over the cream (this stops them from drying out when baked for the second time). Cook for 8-10 mins until golden. Serve immediately alongside some simply dressed salad.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (3)

uklancs's picture

Lovely results but I found the cheese sauce was much too thick so had to add extra milk before adding the egg whites. In future I'll make it with less flour.

riversidebaking's picture

Hi Theresa, it's quite easy to multiply the recipe out, if you are making it in one large dish, cook it lower for longer and make sure it is cooked fully on its first bake. The second one is just to warm it through. if its for a starter though it is really rich and I'm not sure they'd get through two portions!

See how mine came out here:

theresa1a's picture

I would love to make this for 6 very hungry men. (So at least two portions each) could I make this in one large dish? If so how do I calculate the ingredients?

Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…

Skills & know how

As well as helping you decide what to cook we can also help you to cook it. From tips on cookery techniques to facts and information about health and nutrition, we’ve a wealth of foodie know how for you to explore.

About BBC Good Food

We’re all about good recipes, and about quality home cooking that everyone can enjoy. Whether you’re looking for some healthy inspiration or learning how to cook a decadent dessert, we’ve trustworthy guidance for all your foodie needs.

Our recipes

All our recipes are tested thoroughly by us to make sure they’re suitable for your kitchen at home. We know many of you are concerned about healthy eating, so we send them to a qualified nutritionist for thorough analysis too.

Tell us what you think…

Love the new look or think we’ve missed the mark? We want to hear your thoughts – good and bad – to make sure we make the new website as useful as possible.


Subscribe to BBC Good Food magazine and get triple-tested recipes delivered to your door, every month.


Discover the dates and details of all the BBC Good Food Shows.


See your favourite chefs on Sky Channel 247, Virgin TV 260 and find their recipes at

Follow us

Join the BBC Good Food community by following us on Facebook, Twitter, Pinterest, Instagram and Google Plus.