Twice baked goats' cheese souffle with pear and walnut salad Recipe

A very stable goat cheese souffle, that can be made in advance, served with a salad of rocket, pear, walnuts and a red wine vinaigrette.

  • Preparation
  • Cooking time
  • Rest time
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(4 votes) 4.3/5

Les ingrédients

Pour people
  • Part one of the recipe
  • Unsalted butter : 100 g
  • Plain flour : 100 g
  • Semi-skimmed milk : 600 ml
  • Parmesan : 20 g
  • Maille Dijon mustard : 1 tbsp
  • Fresh thyme : 4 sprig
  • Egg white(s) : 5 whole
  • Egg yolk(s) : 4 whole
  • Maldon salt : 3 pinch(es)
  • Freshly ground black pepper : 3 Turn
  • Goat cheese log(s) : 175 g
  • Part two of the recipe
  • Double cream : 50 ml
  • Parmesan : 25 g
  • Egg yolk(s) : 1 whole
  • Part three of the recipe
  • Rocket : 2 bunch
  • Walnut kernel(s) : 50 g
  • Pear(s) : 2 whole
  • Red wine vinegar : 20 ml
  • Olive oil : 60 ml



    Melt butter, warm milk, grate parmesan, pick and chop thyme leaves, crumble goat cheese.
    Seperate egg yolks and whites, reserving 1 yolk for the glaze.
    Preheat oven to 180 degrees.

    Using a brush lightly grease 6 large ramekins with a small amount of the melted butter, then add the flour to the rest of the butter over a medium heat and stir constantly, cooking for 5 minutes, then slowly start adding the warm milk.
    Continue cooking mix until it comes to a slight boil then remove from heat and add parmesan, dijon, thyme and goat cheese, mixing well.
    Allow to cool slightly, then beat in the egg yolks.

    While this is cooling, start to whisk up egg whites in a clean bowl until stiff peaks then fold through the cheese mixture in 3 stages.
    Fill each buttered ramekin with mix and place them in a roasting tray, then fill tray half way up ramekins with boiling water.

    Place the tray in the pre-heated oven for 20-25 min, at this point they should have started to rise and slightly colour on top.

    Remove ramekins from oven and tray and allow to stand for 10 minutes before running a knife around the edge and turning out onto a tray.

  • 2. PART TWO

    For the glaze, mix the reserved egg yolk with 25 grams of parmesan and the cream.

    When ready to serve, put a spoonful of glaze over the turned out souffle and place under grill until lightly coloured.

    Transfer to a starter plate and surround with salad.


    For the salad,

    Wash rocket leaves and dry in salad spinner, lightly crush walnuts with the side of a knife, quarter and core the pear and slice into thin slices.

    Place all ingredients in a bowl with the vinegar and oil and toss to dress.

    Check seasoning and arrange on plate around the souffle.

Chef's tip

«These souffles can easily be made in advance and refrigerated or even frozen. Just be sure to allow them to fully defrost before glazing and finishing them in the oven. »

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