Twice-Baked Goat’s Cheese Soufflé (Make-Ahead Classic for Effortless Entertaining)

Here’s a classic twice-baked goat’s cheese soufflé recipe –  light, rich, and perfect as a starter or elegant lunch. The “twice-baked” method makes it much less stressful than a traditional soufflé since you can prepare it a day ahead.

Ingredients (serves 8)

You will need 8 x 200ml ramekins for this recipe.

For the soufflé base

80g butter (plus extra for greasing)
75g plain flour
450ml milk (warm)
110g soft goat’s cheese
80g grated Parmesan
1 tsp Dijon mustard
2 bay leaves
6 egg yokes
5 egg whites
250ml pouring cream
Salt and white pepper
Dried Thyme

Method

1.        Preheat oven to 180°C. Butter ramekins generously and lightly dust with flour.
2.        Place the milk and bay leaves in a medium pan, bring to a simmer over a medium heat, stirring. Once simmering remove from heat and set aside.
3.        In another medium pan melt butter before adding the flour – stirring for a couple of minutes until mixture starts to bubble. Making sure you don’t brown the flour.
4.        Remove the bay leaves and gradually whisk in the warm milk until smooth and thick. Stir constantly for 2-3 minutes until sauce simmers and thickens.
5.        Remove from heat and stir in goat’s cheese, 2 tablespoons of parmesan, Dijon mustard and salt and pepper to season.
6.        Mix until smooth and cheese has melted. Set aside for 10 minutes to cool.
7.        After 10 minutes of cooling beat in egg yolks one at a time with a whisk. Whisk well after each yolk.
8.        In a clean, dry bowl, beat the egg whites with an electric mixer until they are light and fluffy – soft peaks should form. Using a metal spoon, fold in half the egg white mixture to the cheese mixture – gently fold in to combine. Add the remaining egg whites and fold in well.
9.        Spoon mixture evenly into the 8 greased ramekins, then place ramekins in a high edged roasting tin. Pour boiling water into the roasting tin so the water level is halfway up the side of the ramekins – making sure you don’t pour water into the cheese mixture.
10.  Bake in the preheated oven for about 20 minutes or until puffy and golden. Remove from the oven and allow to cool. Don’t worry if they deflated a little bit. This is quite normal; they will puff up again with the final bake. When cool, run a flat round bladed knife around the sides, then turn out onto a tray, giving the bottom of the ramekin a good tap. Cover the tray with cling film and place in fridge until ready for final bake. I usually refrigerate overnight.
11.  Take the soufflés out of the fridge 40 minutes before baking.
12.  When ready to bake: preheat oven at 200C. I like to put my soufflés in small separate baking dishes to bake (I also serve them in these too). Place a soufflé in each baking dish and drizzle with cream, a small pinch of thyme (if using) and leftover parmesan. Bake in the oven for 10-15 minutes until golden and puffy.
13.  Because I service the soufflés straight from the oven in its hot dish I place it on a paper napkin on a flat dinner plate. Make sure to tell your guests that the dish is very hot.

Note: Serve by itself or with a little side of rocket, parmesan and pear salad. You can also add caramelised onions or roasted beetroot for extra depth. A drizzle of honey and thyme works beautifully with goat’s cheese.