Twice-baked goat’s cheese and thyme soufflés with mustard leaves

Twice-baked goat’s cheese and thyme soufflés with mustard leaves

Leiths How to Cook
Peter Cassidy


Quantity Ingredient
300ml milk
1 small onion
thyme sprigs
2 black peppercorns
50g butter, plus 10 g extra to grease
50g plain flour
3 eggs
100g soft goat’s cheese
6 tablespoons single cream
3 tablespoons parmesan cheese, freshly grated
150g mustard leaves
1 tablespoon olive oil
squeeze lemon juice
ground white pepper
freshly ground black pepper


  1. Heat the oven to 180°C.
  2. Heat the milk gently in a small saucepan. Peel the onion, cut off a large slice and add it to the milk with 1 thyme sprig and the peppercorns. Bring to scalding point, then remove from the heat and allow the flavours to infuse for at least 10 minutes. Strain and reserve the milk.
  3. Rinse out the saucepan, then melt the 10 g butter and use to brush the insides of 6 ramekins or timbales; set aside to cool and firm up, then re-butter.
  4. Melt the 50 g butter in the saucepan, stir in the flour and cook for 1 minute, then take off the heat. Gradually add the infused milk, stirring until smooth. Once half the milk has been incorporated, add the rest in generous amounts. Return to a medium heat and bring to the boil, stirring. Reduce the heat and simmer the panade for 2 minutes, stirring occasionally.
  5. Remove the pan from the heat, transfer the mixture to a large bowl and leave to cool slightly. Separate the eggs, putting the whites into a separate bowl. Stir the yolks into the panade. Chop enough thyme leaves to give you 1 teaspoon and add to the panade. Coarsely crumble in the goat’s cheese, then season to taste with salt and white pepper. Half-fill a roasting tin with hot water, for a bain marie.
  6. Whisk the egg whites to medium peaks. Fold a large spoonful of the whites into the soufflé mixture to loosen it, then carefully fold in the remaining whites. Divide the mixture between the prepared ramekins or timbales; they should be about two-thirds full. Carefully stand them in the bain marie and bake in the middle of the oven until well risen, pale golden brown and set, about 15–20 minutes. Remove from the oven and leave to cool a little; they will sink, but this is fine as they will puff up when they are cooked again.
  7. Turn the oven setting up to 220°C.
  8. Remove the soufflés from their dishes while still warm (to avoid them sticking), by inverting them onto your hand, shaking the dish sharply from side to side. You may need to run a small, sharp knife carefully round the sides of the dish to release the soufflé. Place on shallow, individual, ovenproof serving dishes, or arrange them upside down on a larger ovenproof serving dish.
  9. Spoon 1 tablespoon cream over each soufflé and sprinkle with the Parmesan. Bake for a further 10 minutes, or until golden brown and nicely puffed up.
  10. Meanwhile, wash the mustard leaves and toss in enough olive oil and lemon juice to lightly coat the leaves. Season with salt and black pepper.
  11. Serve the soufflés as soon as they come out of the oven, as they will lose volume very quickly, with the mustard leaves.


  • Twice-baked soufflés can be prepared to the end of step 6 in advance. Remove from their dishes while still warm, wrap them up closely in cling film and set aside until needed, in the fridge if you’re cooking them more than 1 hour later.


  • Twice-baked Gruyère soufflé with a red salsa: For the salsa, char, skin and dice a red pepper; peel, quarter, deseed and dice 2 plum tomatoes. Mix with 1 tablespoon olive oil, a squeeze each of orange and lemon juice and 1 tablespoon chopped basil. Season well. Make the soufflé as above, but using 100 g grated Gruyère in place of the goat’s cheese. Warm the salsa while the soufflés are baking for the second time. Serve the soufflés with the salsa spooned around.
Leiths School of food and wine
cookery course
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