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

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

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(32 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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  • 100g unsalted butter
  • 100g plain flour
  • 600ml full-fat milk, warmed



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

  • 2 tbsp grated Parmesan (or vegetarian alternative)



    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)



    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 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 is a very 'English' leaf, and has been used in salads since Elizabethan times. It…

  • 1 red apple, cut into fine matchsticks



    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 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


  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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24th Dec, 2019
I made these the other day, i lost my parmesan between marks and home so used double the goats cheese. They were beautifully light and the salad was lovely. Thoroughly enjoyed by all. Still have 4 in the freezer.
15th Feb, 2019
The soufle worked really well. So did the prepare in advance. They simply weren't goatie enough. Pump up the cheese and use strong tasting cheese for a winner. I will cook again.
9th Nov, 2017
Five years ago, I made these for a neighbourhood progressive supper. Recently met a couple who had been our guests for this, and they immediately started raving on about them, after all this time - which tells you just how good they are! Like some others, I had to use smaller ramekins, gave guests two small souffles on oblong plates, looked good. Surprisingly easy to make + all the messy bit is out of the way well in advance, so great if you have open-plan kitchen-diner!
12th Jun, 2015
Absolutely delicious! Don't worry about any lumps while whisking the first lot of ingredients because they don't appear in the finished product. This is a very rich meal and definitely needs the sharpness of the salad to offset the souffle. Only advice... Take care when removing from the souffle dishes, because that will determine how "pretty" the final product looks! The souffle dishes recommended are quite big and it's all too easy just to dump on a plate when serving. If you need to impress at a dinner party, attention to detail is definitely required. All that said, the taste is delicious. If you don't have anything prepared and this is the first time you've made this recipe, make sure you allow plenty of time! This is not a quick recipe - but it's definitely well worth it.
22nd Mar, 2015
Yum! Just made this as a late Mother's Day starter. So simple; love that you can make it ahead of time. Didn't have 200ml ramekins so made 12 100ml ones and cooked them for 20 mins first time around. Really great recipe, thank you!
19th Nov, 2014
Hi, did anybody coat the side of the ramekins with Parmesan cheese before pouring in the mixture? All other cheese souffles require this step, so just checking that we do infact miss this step with this recipe.
26th Nov, 2014
I didn't do that, they definitely had enough flavor though even without that step
15th Nov, 2014
I made these on Thursday for a dinner party on Friday. I've never tried soufflés before. Ever mind made them. They were very easy. I made 9 but using an additional half of the ingredients. I also used some 200ml and some 300ml ramekins. They all turned out perfectly. It's a weird process and I was convinced I was doing it wrong but I wasnt. I used half goats cheese and half attire cheddar. These were lovely. Everyone enjoyed them. And so easy to make on the day as I'd done the hard bit the night before. The salad really compliments the soufflé too.
1st Nov, 2014
I love these and they work without the 'twice baked' part if you want them more risen.
13th Sep, 2014
These are my go to dinner party starters. Have just made them for a gathering tonight and being that is only 4 of us, have just had one as my lunch and remembered just how delicious they are. This was my 4th or 5th time of making them and not had a failure yet. They do really need the salad accompaniment as the sharp apple cuts through the creaminess of the souffles perfectly.


24th Jan, 2019
Has anyone tried this with gluten free flour instead of normal flour. Does it work?
goodfoodteam's picture
25th Jan, 2019
Thanks for your question. We haven't tested this but it should work with a gluten-free plain flour, such as Doves Farm.
19th Dec, 2017
I'm making these tomorrow (Wednesday) to serve as a starter for Christmas lunch next Monday. Some questions please: a. will this work if I use tin foil molds instead of ramekins? b. Do I keep them in the fridge or do I freeze them? c. If I do freeze them, should I unmold them from the tin foil molds? Thanks in advance. Looking forward to trying these :)
goodfoodteam's picture
21st Dec, 2017
Thanks for your questions. We'd recommend freezing them using the instructions in step 3. Ramekins would be best. The souffles are cooked in a bain marie to gently cook them and the tin foil may conduct the heat too strongly.
8th Jun, 2016
Following the first bake should the souffles be completely cooled before refrigerating and should they be brought up to room temp before the second bake?
19th Nov, 2014
Do you coat the side of the ramekins with Parmesan cheese before pouring in the mixture? All other cheese souffles require this step, so just checking that we do infact miss this step with this recipe.
goodfoodteam's picture
5th Dec, 2014
Hi there, thanks for your question. You just need to butter the ramekins well for this recipe.
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