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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22nd Mar, 2013
Same comment as others - the amount of mixture definitely makes plenty, just have some extra ramekins to hand ready to butter etc., should you also have too much mixture. It's great that these extra ones can be frozen so there is no waste.
25th Jan, 2013
Cannot believe nobody else had souffles that didn't fall after lifting them out of the oven! Such a disappointment - spicy pumpkin soup for starters it is then! x
6th Jan, 2013
I made these as our starter for Christmas dinner - came out beautifully, and went down well with everyone. Lot of comments that they weren't too 'goaty' either. My first time making souffles of any type so was a bit worried that they would collapse - they did go down once out of the oven on the first bake but were still light and fluffy on eating after the second bake. I also made them the day before and did the second bake on the day. Really pleased and will definitely make again. The salad was just right for them too
clovelly1's picture
8th Dec, 2012
I've not made this yet but. All these comments cant be wrong! Can't wait! It's a perfect recipe for people who live alone but love fine dining. Cook the whole batch and freeze, take individual soufflés out as necessary! Great.
30th Oct, 2012
Hello wanted to know whats the best way to create this eggless. Please need help on this one.
man33dol's picture
27th Oct, 2012
I doubled the quantities and it made 14 soufflés. Delicious though.
23rd Sep, 2012
Very easy to make, looked and tasted fantastic. will definitely make them again & have them in the freezer.
18th Sep, 2012
Really easy to make and tasted great - all my guests loved it & I'll definitely make them again. Give them a try, you won't be disappointed.
1st Jun, 2012
James Martin my hero!! Never made souffles before and really chuffed how easy this recipe was. They looked and tasted amazing and great that you can make them before you need to and freeze. They were great coming out of the freezer. I used half the mixture and used smaller dishes and made 4 nice sized souffles for a starter. Definitely make these again.
30th May, 2012
Made this for a dinner party. I used Le Creuset ramekins and the quantity was fine for 8. Was great to make ahead that morning and then just finish off before serving. The salad really complimented the souffle well. Would definitely make again!


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