Twice Baked Goat’s Cheese Soufflé




A little flour and butter to grease the ramekins

420ml milk (Slightly warm this up)

½ white onion

1 bay leaf

1 clove garlic

150g butter

100g flour

150g soft goat’s cheese

200g grated cheese (You could if you like just use something like tasty or you could split the recipe like 100g of pecorino and 100g parmesan if you are feeling fancy or trying to impress!)

6 eggs, separated



1. Grease and flour ceramic ramekins. (For the cooking times in this recipe I have used 6x200ml ramekins but you can use the size you like and adjust the times accordingly.) Pre heat the oven to 190C.


2. In one pot warm the milk with the garlic, onion and bay leaf. In the another pot, melt the butter, add the flour & salt and combine to a paste. Cook on a low heat for two minutes.


3. Add the warm milk slowly to achieve a smooth consistency. The milk will thicken up with the flour and butter.


4. Now add the cheeses, whisk it in to melt and remove from the heat. Be careful all the time not to let the milk stick to the bottom of the pan.


5. When slightly cooled (just 5 mins will suffice) whisk in 6 egg yolks one at a time until fully incorporated.


6. Separately whisk the egg whites to a soft peak. Then very carefully and slowly fold into the cheese mix. The less you beat this mix the better it will rise.


7. Pour the mixture into the pre-floured moulds and add to a deep baking tray. Fill the tray with boiling water half way up the moulds.


8. These can be cooked all the way for immediate serving for approx. 20-25 mins in the oven (DO NOT OPEN FOR THE FIRST 15 MINUTES) or these can be pre done before. To cook them before put them in the oven for 15 minutes then cool in the water bath in the fridge. DON’T PANIC when they collapse this is normal!


When desired put them in the oven for 8-10 minutes at 200°C, they will now rise again. The soufflés also freeze very well wrapped in cling wrap after the first cook.