Twice baked goats' cheese souffle with caramelised red onion chutney Recipe

Rich, warming and tangy goats' cheese souffle with a sticky sweet red onion chutney

  • Preparation
  • Cooking time
  • Rest time
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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



    Preheat the oven to 180c. 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.

    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 15-20 mins, 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.


    Melt the butter in a large saucepan. Finely slice the red onions and add to the pan with a good pinch of salt. Saute for 2 minutes on a high heat, cover with a lid and reduce to a medium heat. Cook covered for 15 minutes, stirring every 5 minutes. Remove the lid, turn the heat back up and add the muscovado sugar and sherry vinegar. Cook on a medium high heat for 15 minutes, stirring frequently. Check the seasoning and leave to cool down to room temperature before serving alongside 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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