Twice Baked Goats Cheese and Thyme Soufflé – Popular Gourmet Recipe


Twice-baked goats' cheese and thyme soufflés

This classic soufflé recipe is wonderful to wow your dinner party guests.

Goats’ cheese and pecorino make these twice-baked soufflés extra cheesy and finishing them under the grill gives a lovely crisp top. The perfect starter to impress.

This recipe requires less than 30 mins Preparation time, 30 mins to 1 hour Cooking time, Makes 6.



For the soufflés

  • 550ml/8½fl oz full-fat goats milk
  • 175g/6oz goats’ #CommissionsEarned cheese, crumbled
  • 85g/3oz #CommissionsEarned unsalted butter, plus extra for greasing
  • 30g/1oz pecorino, grated
  • 85g/3oz plain flour
  • 1 tsp mustard powder
  • 2 tsp freshly chopped thyme leaves
  • 4 large free-range eggs, separated


For the second bake

  • 75ml/2½fl oz double cream
  • 30g/1oz pecorino, grated



  • Generously grease 6 ramekins with butter.
  • Melt the butter in a large saucepan over a low heat. Stir in the flour and mustard powder and mix well to combine. Cook for a few minutes, stirring constantly. Gradually whisk in the milk, a little at a time, until you have a thick, smooth mixture. Stir in the pecorino and thyme, then remove from the heat to cool slightly. With the pan still off the heat, beat in the egg yolks and stir in the crumbled goats’ cheese. Season with salt and pepper.
  • In a clean bowl, whisk the egg whites until they just start to stiffen and hold peaks. Using a large metal spoon, carefully fold the egg whites into the cheese mixture, retaining as much air as possible.
  • Preheat the oven to 200C/180C Fan/Gas 6. Gently spoon the mixture into the ramekins and place them into a deep roasting tin. Pour boiling water into the tin so that it reach halfway up the sides of the ramekins.
  • Bake the soufflés for 20–25 minutes until they are golden and well-risen. Remove the ramekins from the tin and set aside for 10 minutes to cool.
  • Run a knife around the edge of each ramekin, then turn out onto a lightly greased oven dish.
  • About 15 minutes before you are ready to eat, heat your oven to 200C/180C Fan/Gas 6. Pour the cream over the soufflés and sprinkle over the pecorino and a little black pepper. Bake for 10 minutes.
  • Meanwhile, preheat the grill to high. Once baked, finish the soufflés by placing under the grill for a few minutes until the tops are lightly browned and crisp. Serve immediately with a green salad.


*Recipe Tips

You can even make them ahead to save time and nerves on the night – store in the fridge or freeze after the first cooking process and then bake again whenever you want.




How To Make Double-baked Souffles with Walnut Salad – Popular Gourmet Recipe

Twice-baked goat's cheese soufflés with apple & walnut salad


From  salads to fancy tarts, the goats cheese recipe will give you inspiration for using this tangy, lip-smacking cheese. The goat cheese double-baked soufflés with walnut salad is easy to cook. The recipe requires less than 30 minutes preparation time, approximately 1 hour cooking time, and can serves 4.


       Ingredients for the Soufflés:


  • 10 fluid ounces goat milk
  • 1½oz butter, plus extra, melted, for greasing
  • 2oz walnuts, finely chopped
  • 1½oz plain flour
  • 6oz Montchevre goat cheese, or similar firm, log-shaped goats’ cheese, finely chopped
  • salt and freshly ground black pepper
  • 4 free-range eggs, separated, whites whisked until stiff peaks form when the whisk is removed
  • 3oz Parmesan cheese, or similar crumbly cows’ milk cheese, finely grated
  • 4 tablespoon double cream


Ingredients for the walnut salad:


• 2oz butter
• 12 asparagus spears, woody ends trimmed, peeled
• 8 thin slices pancetta, cut into ¾in strips
• 4oz walnut halves
• 4oz mixed salad leaves
• 1 tsp Dijon mustard
• 1 tablespoon white wine vinegar
• 3 tablespoons extra virgin olive oil




  • For the soufflés, preheat the oven to 350F. Brush the insides of four ramekins with melted butter. Add some of the finely chopped walnuts to each ramekin, turn to coat the sides and bottom, then shake out any excess. Set aside.
  • Heat the butter in a pan over a medium heat until melted. Add the flour, stirring continuously, then continue to cook for a further 1-2 minutes, or until the mixture forms a thick paste. Remove from the heat.
    Gradually add the goatmilk to the pan and whisk until the mixture is smooth and well combined.
  • Return the mixture to the heat and continue to cook for 1-2 minutes, or until thickened. Add the goat cheese and stir until it has melted and the mixture is smooth and well combined. Season, to taste, with salt and freshly ground black pepper.
  • Remove the pan from the heat, beat in the egg yolks one at a time, beating thoroughly after each addition, until well combined, then set aside.
  • Beat a third of the stiffened egg whites into the sauce until well combined, then carefully fold in the remaining egg whites with a metal spoon.
  • Spoon the mixture into the prepared ramekins, tapping the sides gently to remove any large air bubbles.
  • Place the ramekins into a roasting tray. Carefully pour enough boiling water into the roasting tray to reach halfway up the sides of the ramekins; it’s a bain-marie.
  • Transfer the bain-marie to the oven and bake for 20-25 minutes, or until the soufflés have risen and are pale golden-brown and cooked through (the soufflés are cooked through when a skewer inserted into the middle of the soufflés comes out clean). Remove the soufflés from the bain-marie and set aside to cool slightly.
  • Preheat the grill to its highest setting.
  • Carefully turn out each soufflé from its ramekin and place onto a baking tray.
  • Sprinkle over the Parmesan cheese and drizzle over the cream.
  • Grill the soufflés for 2-3 minutes, or until the cheese is golden-brown and bubbling and the soufflés have heated through.
  • Meanwhile, for the walnut salad, heat 1oz of the butter in a frying pan over a medium heat until melted. Add the asparagus spears, pour over just enough hot water to cover them and bring the water to a simmer. Continue to simmer for 2-3 minutes, or until the asparagus spears are tender. Drain well and set aside.
  • Heat a separate frying pan until hot, add the remaining butter and the pancetta strips and fry for 2-3 minutes, or until beginning to crisp.
  • Add the walnut halves and cooked asparagus spears and fry for 1-2 minutes, or until golden-brown, then remove from the pan and set aside to drain on kitchen paper.
  • Add the fried walnut halves, pancetta strips and asparagus spears to the salad leaves and mix well to combine.
  • In a bowl, whisk together the Dijon mustard, vinegar and olive oil until well combined. Season, to taste, with salt and freshly ground black pepper.
  • To serve, drizzle two thirds of the dressing over the salad and mix well to coat the leaves. Divide the dressed salad leaves equally among four serving plates. Place one twice-baked soufflé alongside each serving. Drizzle the remaining dressing around the edge of each plate.


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How to make Savory Goat Cheese Souffle – Popular and Easy Gourmet Recipe

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The savory goat cheese souffle recipe is easy and delicious. The word souffle means “to blow up” or more loosely “puff up”, souffles are an elegant milk and egg based dish that uses beaten egg whites to impart a light, airy texture to a custard base.


Souffles are served hot from the oven, because they lose their puffiness as they start to cool, and will generally fall after 5 or 10 minutes. Sweetened souffles are served as dessert, and savory souffles are served as savory light main dish, or as an accompaniment.


To make a successfully souffle, ensure to beat the egg whites until they form stiff peaks, then carefully fold the custard mix into them.


* Note: The more you stir, the more you are bursting the air bubbles that will give the souffle its lift.


Souffle can turn an ordinary meal into a fine dining experience with very little effort. Try it and see!




  • 1/4 cup butter, plus extra for baking dish
  • 3/4 cup goat milk
  • 4 eggs, separated
  • 1/4 tsp. black pepper
  • 1/4 tsp. sage
  • 1/4 tsp. rosemary
  • 1/4 cup flour, plus extra for baking dish
  • 6 oz. Chevre goat cheese
  • 3/4 tsp. salt (adjust up or down, depending on the saltiness of the goat cheese)
  • 1/4 tsp. thyme
  • 1/4 tsp. marjoram
  • 1/2 tsp. parsley




  • Separate the eggs, placing the egg whites into a medium-large stainless steel or glass mixing bowl. Prepare the baking dish(es) – either 6 individual ramekins, or a 1 1/2 quart casserole dish, by coating with butter and dusting with flour.
  • Preheat oven to 375° F.
  • Melt the butter in a saucepan, then whisk in the flour, mixing well. Add the goat cheese, milk, salt, pepper and other spices. Continue whisking for several minutes over medium heat until thickened. Remove from heat, and add the egg yolks, stirring well.
  • Beat the egg whites for several minutes with an electric mixer until peaks stand without falling over. Using a spatula, fold the custard into the egg whites gently, so as not to destroy the lightness of the mixture.
  • Pour into the baking dish(es), and sprinkle parsley on top. Bake until the top is lightly browned, about 10-15 minutes for ramekins, and 15-20 minutes for a casserole dish. Serve hot.


This savory goat cheese souffle goes well with chicken, turkey and fish main dishes, or as an entree itself with salad or soup.

With just a little attention to these details, you can successfully make your savory souffle for the first time!


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 Goat Cheese and Chive Souffle