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    Annie Bell's Homemade Twice-Baked Goat's Cheese Souffles

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    Annie Bell's Homemade Twice-Baked Goat's Cheese Souffles

    This richly flavoured dish, with its tangy tomato sauce and darkly sizzling finish, pulls off the magic trick of looking impressive without posing any threat of deflation - leaving the cook relaxed and free to take a well-deserved bow.

    • Preparation time: 20 minutes
    • Cooking time: 2 hours, plus cooling and chilling
    • Total time: 2 hours 20 minutes plus cooling and chilling 60 minutes 60 minutes 20 minutes

    Serves: 6


    • 55g butter
    • 300ml whole milk
    • 1/2 onion, peeled
    • 6 cloves
    • 45g plain flour
    • 150g Chèvre blanc, rind removed, grated or chopped
    • 2 medium eggs, separated
    • 3 tbsp parmesan, freshly grated
    • 1 tbsp oregano leaves
    • 2 tbsp olive oil
    • Sauce
    • 900g plum tomatoes, halved
    • 1 tsp caster sugar
    • 40g unsalted butter
    • 3 tbsp extra virgin olive oil


    1. Melt 15g butter and use to brush six 150ml ramekins; arrange in a roasting tin. Bring the milk to the boil with the onion and cloves; infuse, off the heat, for 15 minutes. Preheat the oven to 220°C/gas 6. Melt the remaining butter in a non-stick pan, stir in the flour and cook for 1–2 minutes. Take off the heat, strain the milk and slowly beat it into the roux until thick. Return to the heat; cook for 2 minutes, stirring. Take off the heat, stir in the cheese and season. Let cool slightly.
    2. Beat the egg yolks into the sauce with a wooden spoon, then whisk the egg whites until stiff and fold into the base in two batches. Divide the mixture between the ramekins – they should be about 2/3 full. Fill the roasting tin with boiling water to reach halfway up the ramekins. Bake for 20–25 minutes until risen and lightly coloured. Remove and cool (the soufflés will sink).
    3. Run a knife around the edge of each soufflé and gently prise it out of the ramekin. Arrange them the right way up in a baking dish. Cover with clingfilm and chill. The soufflés can be prepared to this point the night before.
    4. The tomato sauce can also be made in advance. Put the tomatoes in a medium-size pan, cover and gently stew for 20–30 minutes until soft and mushy, stirring after 5–10 minutes. Press through a mouli or sieve, then return to the pan, add a generous pinch of salt, the sugar, butter and olive oil. Bring to the boil and simmer over a low heat for 15–30 minutes until you have a thin, puréed sauce. Chill until ready.
    5. To serve, heat the oven to 220°C/gas 7. Spoon the tomato sauce to a depth of 2mm over and around the soufflés. Scatter over the Parmesan and oregano, and drizzle over the olive oil. Bake for 20–25 minutes until risen and golden at the edges. Serve immediately.

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