Goat’s Cheese Soufflés

Goat’s Cheese Soufflés

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Serves 4

Preparation time – 5 minutes
Cooking time – 25 minutes

Light, fluffy and dainty, these soufflés look and taste impressive, served either hot or cold.




50 g/ 1 ¾ oz ground hazelnuts, almonds or walnuts 25 g/ 1 oz butter, at room temperature 15 g/ ½ oz plain flour 5 tbsps milk Salt and freshly ground black pepper 100 g/ 3 ½ oz firm goat’s cheese, cut into small dice 1 large egg yolk 2 large egg whites, whisked till stiff


  1. Preheat the oven to 190’C/170’C Fan/375’F/Gas 5.
  2. Put a kettle of water on to boil. Spread out the ground nuts in a dry frying pan. Toast gently on a low heat until they are golden brown.
  3. Use half the butter to grease the insides of four 200 ml/ 7 fl oz ramekins. Divide the toasted nuts equally among them and shake until the sides and bottom are evenly coated.
  4. Melt the remaining butter in a saucepan, stir in the flour and cook, stirring for about 30 seconds. Take the pan off the heat and gradually stir in the milk. Bring the sauce to the boil stirring all the time, until it thickens. Season to taste.
  5. Add half of the diced goat’s cheese to the sauce and stir well. When the cheese has just melted, remove the pan from the heat and stir in the egg yolk. Using a large metal spoon fold a third of the egg whites into the cheese sauce to lighten it, then carefully fold in the remainder.
  6. Divide the remaining cheese dice among the four ramekins and spoon the soufflé mixture on top. Stand the ramekins in a large roasting tin and pour in boiling water to halfway up their sides.
  7. Bake in the top half of the preheated oven for 10 minutes, or until the soufflés have risen, are lightly set and golden brown.
  8. Serve hot, straight from the oven.

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