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Cheese Souffle


40g Butter (10g for the moulds, 30g for the bechamel)

30g Flour

225ml Warmed Milk

55g Goats Cheese

40g Finely Grated Parmesan (15g for the Souffle mix, 25g for the cream)

10g Chopped Parsley

5g Chives

3 Egg Yolks

150ml Egg White

500ml Double Cream


Soften 10g of butter and grease the ramekins

Make a bechamel with the remaining butter, flour and milk.

Mash with a fork the Goats cheese until soft and add to the bechamel with half of the parmesan, all the Parsley & Chives. Remove the sauce from the heat and allow to cool for a few minutes, then fold in the yolks thoroughly and check seasoning.

Beat the whites until soft peaks and fold quickly and lightly into the mixture. Spoon the mixture into the souffle moulds and gently smooth the surface. Stand the moulds in a shallow bain-marie (deep oven tray filled with water, so the water comes half way up the ramekins) and bake at 160c for 10-12 minutes. Remove from the oven and allow to rest for a few minutes.

De-mould the souffles into oven proof dishes. Mix together the double cream and remaining Parmesan and pour over the souffles. Bake in a hot oven at 180c for 8-10 minutes. Serve immediately. To enhance the flavour and presentation, a little tomato coulis can be added at the end.