Twice-Baked Goat’s Cheese Soufflé with Rocket and Walnut Salad

Goat’s cheese soufflé has been a recipe that’s been floating around my head for a while. A long, long while. I don’t have the kind of patience required to make a dish such as this on a ‘work’ night. And, well, Sundays are hit and miss; sometimes I want to spend all day in the kitchen, others, not so much. So that just leaves two days a week to make these fairly easy but time-consuming little morsels of creamy, cheesy yumminess.


What spurred me into action, however, was stumbling upon Fromage Homage, and subsequently, the Cheese Please! recipe blog challenge.

This blog clearly understands the awesomeness that is cheese!

The chosen cheese for July 2013 is goat’s cheese, and I just had to join in and play.

Fromage Homage

Twice-Baked Goat’s Cheese Soufflé with Rocket and Walnut Salad

Makes 4 soufflés

Recipe adapted from Jill Dupleix, as published in Delicious Magazine.

Goat’s Cheese Soufflé Ingredients

  • 60g unsalted butter
  • 60g plain flour
  • 350ml hot milk
  • 100g soft goat’s cheese*
  • 1 tablespoon fresh lemon thyme (chopped very finely)
  • 4 eggs (separated)
  • ½ cup thin cream
  • ½ freshly grated parmesan

Rocket and Walnut Salad Ingredients

  • 2 tablespoon red wine vinegar
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon Dijon mustard
  • 200g rocket
  • ½ cup walnuts (toasted and chopped)


  1. Preheat the oven to 180°C. Grease 4 1 cup ramekins.
  2. Melt the butter in a small saucepan over medium-low heat for about 1 minute until it begins to foam. Lower the heat and then stir in the flour with a wooden spoon until well combined. Return the heat to medium-low and stir constantly for 1 minute until a smooth paste has formed.
  3. Gradually add the hot milk, stirring constantly for 2 minutes, until a smooth béchamel sauce type consistency has been reached. Bring to the boil and then remove from the heat.
  4. Add the mashed up goat’s cheese and lemon thyme, season with salt and pepper, and stir until smooth. Using a whisk, mix in the egg yolks, one at a time. Allow the mixture to cool to warm before you move onto the next part – it will not combine well if it’s hot.
  5. In a separate bowl, whisk eggwhites with an electric beater to soft peaks.
  6. When the béchamel and goat’s cheese mixture is warm but not hot, gently fold in one-third of the eggwhites using a large metal spoon. Repeat this, gently, twice more until all the eggwhites have been incorporated.
  7. Fill each ramekin with the mixture so that they are each three-quarters full. Place them in a roasting pan and fill the pan with enough boiling water to come halfway up the sides of the ramekins. Bake on the middle shelf of the oven for 20 minutes or until golden and risen. Remove from pan and cool.Image 
  8. Increase the oven to 220°C and line a sheet pan with baking paper.
  9. Gently, run a knife around the edges of the soufflés and invert them onto the tray. Again, very gently, turn the soufflés the right way up and position evenly on the sheet pan.
  10. Pour 1 to 2 tablespoons of thin cream over the top of each soufflé, scatter with the parmesan, then bake for 10-12 minutes until cheese is golden and the cream is bubbling.
  11. Meanwhile, for the salad, place the rocket in a salad bowl. Add 1 tablespoon of red wine vinegar and 1 tablespoon of extra virgin olive oil. Toss to coat.
  12. In a separate bowl, combine the remaining vinegar and oil with the Dijon mustard and the walnuts. Allow the walnuts to marinate in the dressing until you are ready to toss them together with the rocket.
  13. Serve while the soufflé is hot.

* I used Soignon’s Fromage de Chevre with herbs and garlic.


About Food Daydreaming

I follow new recipes perfectly the first couple of times and then I pull them apart and put them back together my way. My biggest pet peeve is when I follow a recipe to a tee and then it doesn't turn out the way it should... I end up growling in my kitchen and that's just not right ;)

10 responses to “Twice-Baked Goat’s Cheese Soufflé with Rocket and Walnut Salad

  1. I have always wanted to make a soufflé. You make this one look easy enough. Your salad is wonderful too!

    • It was actually really easy! Only one of them flopped and that’s because I burnt myself and dropped the sheet pan… It was kind of funny watching it collapse 🙂

  2. These look delicious – and paired with walnut, what a great choice. I have also been meaning to try a goat’s cheese soufflé (even found a Rick Stein recipe) but haven’t got round to it yet. For some reason I thought they were really tricky but you’ve made it look easy so I’ve no excuse now 😉 Thanks so much for entering this in the Cheese, Please! Recipe Challenge. Really summery and nice.

    • I love cheese as much as I love pasta, so I will be taking part whenever there’s a cheese I can get and like. You will probably want to slap me silly but I really can’t stand blue cheeses, so you won’t see me on those months 😉

  3. Pingback: July’s Cheese, Please! – soft goat’s cheese | Fromage Homage

  4. I love this recipe, looks so yummy and yes I am a sucker for everything with cheese.

  5. Pingback: Kreativ Blogger Award | COTTAGE GROVE HOUSE

  6. Pingback: July’s Cheese, Please! Recipe Round Up – Soft Goat’s Cheese | Fromage Homage

  7. Pingback: Crispy Zucchini Flowers Stuffed with Ricotta and Mint | Food Daydreaming

  8. Pingback: Vanilla Scones with Strawberry Cream | Food Daydreaming

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