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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1st Sep, 2014
Wonderful. Have never made these before so wasn't sure what they would taste like. But these are great... Everyone in my family had clean plates :-)
18th Jan, 2014
These were a brilliant dinner party starter - easy to do the last stage just before serving, yet everyone was very impressed I managed to do soufflés for so many people! I dropped a star as it's not the prettiest dish and despite buttering the ramekins very thoroughly, they needed cutting out and so looked very rough around the edges. Note that I tasted this as I turned them out of the ramekins and was very worried - they just tasted like cakey, eggy cheese! But something about leaving them overnight and reheating them with the glaze turned them deliciously creamy and tasty. Disaster averted!
8th Jan, 2014
We love these.They turn out perfect every time.You do need to make sure the ramekins are 200ml.or you may get mixture over as I did the first time,if so just have a spare ramekin.
16th Dec, 2013
I adore this. Will be a starter for Christmas dinner. Have made it 4 times. Gets easier every time. Have supplied numerous copies to friends who loved mine. Just lovely.
3rd Dec, 2013
Delicious! Really great recipe. I have made this a few times and guests always love it.
31st Jul, 2013
This is a really good recipe , easy but impressive, great for a dinner party starter, I used a garlic ( roule ) cheese and this gave a great flavour ...don't be tempted to miss out the glaze...that makes it
3rd May, 2013
I also had a guest that didn't like goats cheese and I used cheddar and it worked well. Excellent recipe.
26th Apr, 2013
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?
8th Jan, 2014
You need 5 egg whites whisked,but only 4 yolks in the first stage of the mixture.The 5th yolk is used to make the parmesan glaze.
26th Mar, 2013
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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