Goat Cheese, Scallion & Parsley Soufflés

“These soufflés may take a while to perfect but once mastered, they'll be a appetizer you return to time and again. You can make the soufflés ready for the oven and leave them on the side for up to an hour before baking them. Serves four as a light main or 6 as an appetizer.”

Ingredients Nutrition


  1. Heat oven to 375°F Butter four or six ramekins or ovenproof dishes. Set the dishes on a baking tray to make them easier to remove from the oven. Melt the butter in a heavy-based pan, stir in the flour and cook, stirring, for 1 minute Slowly mix in the milk to make a thick sauce.
  2. Simmer for 2 mins to cook the flour. Remove from the heat and stir in the parsley, scallions, goat cheese, egg yolks, three tablespoons of the parmesan and seasoning.
  3. Whisk the egg whites until they are stiff, then fold into the sauce in three batches, cutting through the mixture each time to incorporate the egg white without losing too much air from the mix.
  4. Divide between the prepared dishes and sprinkle with the remaining parmesan.
  5. Bake for 20 mins for the small dishes and 25 mins for the larger ones until risen and golden.

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