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Make-ahead option….twice baked cheese soufflé

I love any dish that I can prepare so that I can actually enjoy my dinner guest’s company.

These fabulous soufflés are a perfect entree or luncheon option, they certainly have the wow factor and are so easy to make ahead of time and just heat and serve with various accompniments.

My favourites side dishes for the goat’s cheese soufflé are; grilled figs wrapped with prosciutto and served with balsamic glazed rocket leaves …or the below option of grilled asparagus with parmesan shavings.


Twice baked goat’s cheese soufflé

450ml milk
2 fresh bay leaves
80g butter
1/2 cup (75g) plain flour
100g goat’s cheese
2/3 cup (70g) finely grated parmesan
6 egg yolks
5 eggwhites
1 cup (250ml)  cream

Preheat oven to 180°C. Lightly grease eight 200ml-capacity ovenproof ramekins. Combine the milk and bay leaves in a medium saucepan over medium heat and bring to a simmer. Remove from heat and set aside. Meanwhile, melt the butter in a medium saucepan over medium heat. Add flour and cook, stirring, for 2 minutes or until mixture bubbles. Gradually add hot milk mixture to the flour mixture, stirring constantly until well combined. Cook, stirring, for 3 minutes or until sauce boils and thickens. Add goat’s cheese and 2 tbs of parmesan and cook, stirring, for 2 minutes or until cheese melts and mixture is smooth. Remove from heat. Season with salt and pepper. Discard bay leaves and set aside for 10 minutes to cool.

Add the egg yolks to the cheese mixture, one at a time, whisking well between each addition. Use an electric mixer to whisk eggwhites in a clean, dry bowl until soft peaks form. Use a metal spoon to add half the eggwhites to the cheese mixture and gently fold until just combined. Add remaining eggwhites and fold to combine.

Spoon mixture evenly among the prepared ramekins. Place the ramekins in a roasting pan. Pour enough boiling water into the pan to come halfway up the sides of the ramekins. Bake in preheated oven for 20 minutes or until puffed and golden brown. Remove from oven and roasting pan and set aside for 5 minutes to cool slightly. Line an oven tray with baking paper. Run a round-bladed knife around the inside edge of each mould to loosen souffles, then turn out on to the tray. Cover with plastic wrap. Place in the fridge to chill.

Set oven temperature to 200°C.. Place souffles on a tray lined with greaseproof paper. Pour cream over and around each souffle and sprinkle with remaining parmesan.Bake in oven for 12 minutes or until golden brown and heated through.

Arrange the souffles and side salad on individual plates and serve.

* recipe modified from


About BlandResistance

A crusader for the cause of all those who feel they are enslaved by a mundane and boring should be a celebration of flavours!

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