• Any type of nuts can be used and the apples can be substituted with pears. If you are not a fan of goat’s cheese then a good cream cheese will do.

    Twice baked goat's cheese soufflés with apple and pecan nut salad

    Serves: 6
    Cooking Time: 1 hr 10 mins


    • 100g butter, melted
    • 100g cake flour
    • 600ml warm milk
    • 45ml (3 tbsp) Parmesan, freshly grated
    • 30ml (2 tbsp) Dijon mustard
    • 15ml (1 tbsp) fresh thyme, leaves only, chopped
    • 4 large eggs, separated
    • 200g goat's cheese, crumbled
    • salt and freshly ground black pepper, to taste
    • 1 large egg white, reserving the
    • egg yolk for the glaze
    • GLAZE
    • 60ml (¼ cup) thick fresh cream
    • 45ml (3 tbsp) Parmesan, grated
    • 1 large reserved egg yolk
    • SALAD
    • mixed micro leaf salad
    • fresh rocket
    • 1 apple, cored and sliced
    • 15ml (1 tbsp) fresh chives, chopped
    • 50g pecan nuts, chopped
    • 15ml (1 tbsp) red wine vinegar
    • 60ml (¼ cup) extra virgin olive oil
    • salt and freshly ground black pepper, to tast



    Use a little of the butter to grease 6 soufflé dishes and set aside.


    Place the remaining butter in a saucepan and reheat. Scatter over the flour and mix well. Cook, stirring constantly, for about 5 minutes. Gradually whisk in the milk until you have a thick, smooth mixture. Stir in the Parmesan, mustard and thyme. Set aside to cool slightly.


    Beat in the egg yolks, fold through the goat’s cheese and season. Transfer to a large bowl.


    Using a clean bowl, whisk the egg whites until they just hold their shape. Use a metal spoon to fold them in three additions into the cheesy mixture.


    Preheat the oven to 200°C.


    Spoon the mixture into the dishes and place carefully in a roasting tray. Pour boiling water into the tray to reachhalfway up the sides of the dishes.


    Bake the soufflés until they are risen and just coloured, about 25 minutes. Remove the dishes and set aside for 10 minutes. Run a knife around the edges then turn out onto an ovenproof tray.


    To make the glaze, whisk the cream, Parmesan and egg yolk until combined. Drizzle the tops of the soufflés with the glaze and bake until golden, about 10 minutes.


    Make the salad by combining the salad leaves, apple, chives and pecan nuts. Mix the red wine vinegar and olive oil together, season and drizzle over the salad. Serve with the soufflés.


    After step four, souffles can be kept covered in the fridge overnight or frozen for up to one month. Defrost fully before reheating and continuing with step 5.