Rick Stein's Cornwall: Twice Baked Goat's Cheese and Thyme Soufflé Recipe - Rick Stein

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Step 1

Serves 6

Step 2

Grease six ramekins well with butter. Melt 85g butter in a large saucepan then add the flour and mustard powder and mix well. Cook for a few minutes, stirring constantly, then gradually whisk in the milk, a little at a time, until you have a thick, smooth mixture. Stir in the Pecorino and thyme, then set aside to cool slightly. Off the heat, beat in the egg yolks and stir in the crumbled goat’s cheese, season with salt and pepper.

Step 3

In a clean bowl, whisk the egg whites until they just start to stiffen and hold peaks then using a large metal spoon fold the whites carefully, retaining as much air and lightness as possible.

Step 4

Heat oven to 200C/180C fan/gas 6. Spoon the mix into the ramekins then sit them in a deep roasting tin. Pour boiling water into the tin to reach halfway up the sides of the dishes. Bake the soufflés for 20-25 mins until they are golden and well risen. Remove the ramekins from the tin and set aside for 10 mins to cool. Run a knife around the edge of each ramekin, then turn out onto a lightly greased oven dish.

Step 5

(They can now be left overnight in the fridge or even frozen until ready to cook – just defrost fully and cook as below).

Step 6

About 15 mins before you are ready to eat, heat your oven to 200C/180C fan. Pour the cream over the soufflés and sprinkle over the Pecorino, and grate over a little black pepper. Bake for 10 mins, then finally blast under a hot grill until the tops are lightly browned.

Step 7

Serve immediately with a green salad.