Twice Baked Goat Cheese Souffle
Elevate your dinner party game with this luxurious Twice Baked Goat Cheese Soufflé, a decadent yet approachable dish that's brimming with flavor. Combining the creamy tang of soft goat cheese with the nutty depth of Parmesan, these soufflés are baked to golden perfection—twice! Perfectly puffed in the first bake and finished with a silky drizzle of double cream and a Parmesan crust in the second, their light, airy texture is balanced by rich, savory notes. Infused with a hint of fresh thyme and a whisper of nutmeg, these elegant soufflés make an impressive starter or a standout vegetarian centerpiece. Serve with a crisp side salad or warm, crusty bread for a truly indulgent experience. Ready in just over an hour, this recipe blends classic French cooking techniques with contemporary flair, making it perfect for both seasoned cooks and adventurous beginners.
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Recipe Information
Ingredients
- 30 grams unsalted butter (plus extra for greasing)
- 30 grams all-purpose flour
- 300 milliliters whole milk
- 150 grams soft goat cheese
- 30 grams Parmesan cheese (grated, plus extra for sprinkling)
- 3 large eggs (separated)
- 150 milliliters double cream
- 1 teaspoon fresh thyme leaves (optional, chopped)
- 0.5 teaspoon salt
- 0.25 teaspoon ground black pepper
- 0.25 teaspoon nutmeg (freshly grated)
Instructions
Preheat your oven to 180°C (350°F) and grease four small ramekins with butter. Sprinkle the insides with grated Parmesan cheese to create a coating.
In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes to create a roux.
Gradually add the milk, whisking continuously to avoid lumps. Cook for 4-5 minutes until the mixture thickens into a smooth béchamel sauce.
Remove the saucepan from the heat and stir in the goat cheese and Parmesan until fully melted and combined.
Season the mixture with salt, pepper, thyme (if using), and nutmeg. Allow the mixture to cool slightly before proceeding.
Once the mixture has cooled, stir in the egg yolks one at a time until fully incorporated.
In a clean mixing bowl, beat the egg whites until they form stiff peaks.
Gently fold the egg whites into the cheese mixture in thirds, being careful not to deflate the air.
Divide the mixture evenly among the prepared ramekins. Place the ramekins in a deep baking dish and fill the dish with hot water halfway up the sides of the ramekins (creating a water bath).
Bake the soufflés for 20-25 minutes or until puffed up and golden on top. Carefully remove the ramekins from the water bath and allow them to cool slightly.
Once cooled, run a knife around the edges of the ramekins, and gently turn the soufflés out onto a parchment-lined baking tray (the soufflés will deflate slightly; this is normal).
Pour a tablespoon of double cream over each soufflé and sprinkle with additional Parmesan cheese.
Bake the soufflés again in the oven for 10-15 minutes until golden and slightly crisp on top.
Serve immediately with a side salad or crusty bread for a decadent and elegant starter.
Nutrition Facts
Calories |
1939 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 163.3 g | 209% | |
| Saturated Fat | 99.9 g | 500% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 992 mg | 331% | |
| Sodium | 2724 mg | 118% | |
| Total Carbohydrate | 43.8 g | 16% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 19.6 g | ||
| Protein | 72.2 g | 144% | |
| Vitamin D | 7.2 mcg | 36% | |
| Calcium | 1106 mg | 85% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 954 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
