Classic Twice-Baked
Elevated & Luxurious
Twice-Baked Goat’s Cheese Soufflé
Two foolproof versions of the ultimate make-ahead showstopper — light, fluffy, and full of flavour
A soufflé that forgives mistakes. Bake once in ramekins, cool, then re-bake with cream and cheese — no collapse, no stress. Perfect for beginners or entertaining. Serve as a starter or light lunch with a crisp green salad.
Fluffy, cheesy, and impossibly elegant — twice-baked magic.
Prep Time
20 min
20 min
Cook Time
30 min + 10 min
30 min + 10 min
Total Time
1 hr (incl. cooling)
1 hr (incl. cooling)
Servings
6
6
Classic Twice-Baked Goat’s Cheese Soufflé
Ingredients
- 50 g unsalted butter
- 40 g plain flour
- 300 ml whole milk
- 150 g soft goat’s cheese, crumbled
- 3 tbsp fresh chives, finely chopped
- 3 large eggs, separated
- 50 ml double cream
- 25 g Parmesan cheese, finely grated
- Salt & white pepper
Method
1. Preheat oven to 180°C (160°C fan). Brush 6 x 250 ml ramekins with melted butter; chill.
2. Melt remaining butter in a saucepan. Stir in flour; cook 2 min. Gradually add milk, whisking to a thick béchamel. Simmer 3–4 min.
3. Off heat, stir in goat’s cheese, chives, egg yolks. Season well. Cool slightly.
4. Whisk egg whites to stiff peaks. Fold 1 spoonful into cheese mix to loosen, then gently fold in the rest.
5. Divide between ramekins. Run thumb around rim. Place in a deep tray; fill with boiling water halfway up. Bake 15–20 min until risen. Cool in ramekins.
6. Preheat oven to 220°C. Run knife around soufflés; turn into a buttered ovenproof dish. Drizzle with cream, scatter Parmesan. Bake 10 min until puffed and golden. Serve immediately.
Pro Tip: The thumb trick creates a “top hat” rise. Make ahead — first bake up to 1 day in advance, chill, then re-bake just before serving.
Elevated Truffle & Goat’s Cheese Soufflé
Ingredients
- 60 g unsalted butter + extra for ramekins
- 50 g plain flour
- 320 ml full-fat milk
- 160 g soft goat’s cheese (e.g., Chèvre Log), crumbled
- 30 g Comté or mature cheddar, grated
- 3 tbsp fresh chives, finely snipped
- 1 tsp fresh thyme leaves
- 4 large egg yolks
- 5 large egg whites
- 60 ml double cream
- 30 g Parmesan, finely grated
- 1 tsp white truffle oil (or 5 g fresh truffle, grated)
- Pinch of cayenne
- Sea salt & white pepper
Method
1. Butter 6 x 250 ml ramekins generously; dust with Parmesan. Chill. Preheat oven to 180°C.
2. Make a roux: melt butter, stir in flour, cook 2 min. Gradually whisk in milk to a silky béchamel. Simmer 4 min.
3. Off heat, beat in goat’s cheese, Comté, chives, thyme, yolks, truffle oil, cayenne. Season assertively.
4. Whisk egg whites with a pinch of salt to firm peaks. Fold in ⅓ first, then the rest with a metal spoon — keep maximum air.
5. Fill ramekins to the rim. Level tops and run thumb around edge. Bain-marie bake 18–22 min until tall and golden. Cool completely (they’ll sink — that’s fine).
6. Preheat to 220°C. Unmould into a gratin dish. Drizzle with cream, scatter Parmesan and a few truffle shavings. Bake 10–12 min until dramatically puffed and bronzed. Serve instantly with watercress salad.
Pro Tip: Use room-temperature eggs for better volume. A microplane of fresh truffle on serving elevates this to fine-dining status.
