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    Goat's Cheese and Sweetcorn Puff

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    Goat's Cheese and Sweetcorn Puff

    This hot savoury soufflé puff must be served the moment it comes out of the oven to be enjoyed at its best.

    • Vegetarian
    • Preparation time: 20 minutes
    • Cooking time: 40 minutes to 45 minutes
    • Total time: 1 hour to 1 hour 5 minutes 60 minutes 5 minutes

    Serves: 4


    • 75g Carapelli spread, plus extra for greasing
    • 5 tbsp freshly grated Parmigiano-Reggiano
    • 2 shallots, chopped
    • 50g plain flour
    • 300ml milk
    • 200g mild goat's cheese, such as Chevre Blanc or Capricorn
    • 1 tbsp wholegrain mustard
    • 100g sweetcorn kernels (fresh, frozen or canned)
    • 6 pieces Waitrose Marinated Sun Dried Tomatoes, chopped
    • 3 medium eggs, separated, plus 1 extra egg white
    • Salt and freshly ground black pepper


    1. Preheat the oven to 190°C, gas mark 5. Grease a 1-litre capacity ovenproof dish with a little Carapelli spread, then sprinkle the base and sides with 1 tbsp Parmigiano-Reggiano.
    2. Heat the Carapelli spread in a saucepan, add the shallots and fry gently for 1-2 minutes, without browning, until they are softened. Add the flour and cook for 1 minute, stirring all the time. Gradually add the milk, stirring until the sauce is smooth and very thick. Simmer for 2 minutes to cook the flour, stirring occasionally, then remove from the heat.
    3. Cut the goat's cheese into bite-sized chunks, then stir into the sauce with the mustard, sweetcorn and tomatoes. Season, then mix in the egg yolks.
    4. Whisk the egg whites until they just hold their shape. Fold a third into the sauce to soften it, then fold in the remaining whites. Tip the mixture into the prepared dish, then sprinkle with the remaining Parmigiano-Reggiano.
    5. Bake for 35-40 minutes, until risen and golden. Serve immediately with a green salad and crusty white bread.

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    Cook's tips

    Prepare up to 4 hours in advance. Make up to the end of step 3, cover with clingfilm and chill. Remove from the fridge half an hour before baking, then continue with steps 4 and 5.


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