Twice-baked goat’s cheese and chive soufflés

Twice-baked goat’s cheese and chive soufflés
  • Serves icon Serves 6
  • Time icon Takes 15 minutes to make and 30-35 minutes to cook, plus cooling

This method is ideal if you’re nervous about cooking soufflés at the last minute. Check out our How To section for tips on how to make your soufflés rise to occasion.

Nutrition: per serving

Calories
308kcals
Fat
25g (14.9 saturated)
Protein
13.8g
Carbohydrates
8g (2.8 sugar)
Salt
0.6g
Calories
308kcals
Fat
25g (14.9 saturated)
Protein
13.8g
Carbohydrates
8g (2.8 sugar)
Salt
0.6g

Ingredients

50g unsalted butter
40g plain flour
300ml milk
150g soft goat’ss cheese, crumbled
3 tbsp chopped fresh chives
3 large free-range eggs, separated
50ml double cream
25g grated Parmesan or vegetarian alternative

Method

1. Preheat the oven to 180ŒC/fan 160ŒC/gas 4. Melt the butter in a pan and use a little to brush inside 6 x 250ml ramekins. Add the flour to the remaining butter in the pan and cook for 2 minutes.
2. Gradually stir in the milk, bring to the boil and cook for 3-4 minutes until thick. Take off the heat, add the cheese, chives and egg yolks. Beat well and season.
3. Whisk the egg whites until stiff. Mix a spoonful into the cheese mixture, then gently fold in the rest. Fill the ramekins to the rim and run a finger around the edge (check out our how to section for tips on how). Place in a baking tray filled with boiling water to halfway up the ramekins. Bake for 15-20 minutes, remove and cool.
4. Preheat the oven to 220ŒC/fan 200ŒC/gas 7. Run a knife around the soufflés and turn out into an ovenproof dish. Drizzle with cream, scatter with Parmesan and bake for 10 minutes. Serve immediately.

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine
Subscribe to delicious. magazine today.

Rate & review

Rate

3.8 votes

Reviews

Share your thoughts...

Rate & review

Rate

3.8 votes

Subscribe to our magazine

Subscribe to delicious. magazine this month for a half price subscription

Subscribe

Download our digital version

Subscribe to the digital edition of delicious. magazine