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Double Cooked Goat’s Cheese Souffle

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  • 55 g Butter

  • 50 g Plain Flour

  • 425 ml Milk

  • 1 Bay leaf

  • 0.25 teaspoon Salt

  • 2 teaspoons fresh Thyme leaves

  • 4 egg yolks beaten until pale coloured

  • 6 egg whites 180mls

  • 1 cup mature Goat's Cheese diced 0.5cm pieces

  • 900 ml pure Cream - 35% butter fat approx

  • 6 tablespoons heaped gruyere cheese


  • 1.

    Melt the butter over low heat, remove from the heat and cool for a minute or two.

  • 2.

    Stir in the flour until smooth and return to a low flame stirring continuously for 3 mins.

  • 3.

    Allow to cool for 5 mins; this is called the roux.

  • 4.

    Bring the milk, bay leaf and thyme leaves to the boil slowly.

  • 5.

    Remove the bay leaf, add the seasonings and whisk the roux off the heat.

  • 6.

    Return to a medium heat and stir continuously until thickened and smooth.

  • 7.

    Reduce the heat and cover with a piece of buttered greaseproof paper.

  • 8.

    Cook very slowly for 10 mins.

  • 9.

    Remove from the heat.

  • 10.

    Remove the paper and whisk the sauce to be sure it is smooth and to release some of the heat.

  • 11.

    Beat in the yolks, taste for seasoning but remember both the saltiness of the cheese as well as the volume of air added via the egg whites.

  • 12.

    Beat the white until soft peaks emerge, add a little pinch of salt and continue to beat until stiff.

  • 13.

    Beat a quarter of these whites into the sauce until smooth. Scatter the cheese over the remaining whites and then pour the sauce. Fold quickly and thoroughly.

  • 14.

    Pour into previously buttered souffle dishes.

  • 15.

    Place them in a baking dish, surround with boiling water and transfer to a preheated oven, about 180'C.

  • 16.

    Bake for about 15mins until well risen.

  • 17.

    Remove an allow to cool for 30mins before unmoulding.

  • 18.

    The Second Cooking: choose either individual gratin dishes of an oven to table dish, which will accommodate them with some space to spare.

  • 19.

    Unmould the souffles into the selected dishes, pour the cream over and around them finishing with the grated Gruyere cheese.

  • 20.

    Bake in a preheated oven 160'C - 180'C until well risen and nicely coloured, about 10-15mins. Serve at once.


For 6 souffle dishes, each about 200ml capacity.
The souffles may be cooked initially up to two days in advance.

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