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    Twice Baked Goat's Cheese Soufflès

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    Twice Baked Goat's Cheese Soufflès

    These light soufflés can be cooked the day before they are required and then popped in the oven to rise again just before serving. They make a perfect first course for a dinner party, or serve with salad leaves and crusty bread for a light lunch.

    • Preparation time: 15 minutes
    • Cooking time: 35 minutes
    • Total time: 50 minutes 50 minutes

    Serves: 8


    • 300ml milk
    • One slice of onion
    • 1 bay leaf
    • 6 black peppercorns
    • 50g butter
    • 50g flour
    • 125g Somerset, crumbled goat's cheese
    • 5 Columbian Blacktail Eggs, separated
    • Salt
    • Freshly ground black pepper
    • 300ml single cream
    • 25g freshly grated Parmigiano Reggiano


    1. Place the milk, onion, bay leaf and peppercorns in a saucepan and bring slowly to the boil. Leave to infuse for a few minutes.
    2. Melt the butter in a saucepan, add the flour and cook, stirring for 1-2 minutes. Remove from heat and gradually stir in the strained milk. Return to the heat and cook gently for 2-3 minutes.
    3. Add the cheese and stir until melted. Stir in the egg yolks and season with salt & pepper. Transfer the mixture to a large mixing bowl. Whisk the egg whites until holding soft peaks. Stir a heaped tablespoon of the whisked whites into the cheese mixture then gently fold in the rest.
    4. Spoon the mixture into eight well buttered ramekins. Place in a roasting tin and pour boiling water into the tin to come one third of the way up the sides of the moulds.
    5. Place in a preheated oven 180C, gas mark 4, for 15 minutes or until well risen and set. Remove. Turn each out into a butter ovenproof dish. Pour over cream, sprinkle with the cheese and place in a preheated oven, 200C, gas mark 6 for 15-20 minutes, or until well risen and golden brown.

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