Baked Goats’ Cheese Souffle with Beetroot and Orange Salad Recipe

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Nutrition per portion

Calories 620 kCal 31%
Fat 46g 66%
  -  Saturates 27g 135%


  • 2 large free-range eggs, separated
  • 100ml (4fl oz) double cream
  • 100ml (4fl oz) whole milk
  • 300g (10oz) soft goats' cheese, crumbled
  • 75g (3oz) grated Parmesan (or use a vegetarian option)
  • 4tbsp breadcrumbs
  • for the salad
  • 1tbsp walnut oil or olive oil
  • 1 orange, peeled and segmented, with ½tbsp orange juice reserved
  • 150g (5oz) cooked baby beetroot
  • 75g (3oz) mixed salad leaves
  • you will need
  • 4 x 11cm (4in) buttered mini flan dishes


  • Heat the oven to 170C, 150C fan, 325F, gas 3. Beat the egg yolks, cream, milk, goats’ cheese and 50g (2oz) of the Parmesan; season. Whisk the egg whites until stiff; stir into the cheese mix. Divide between the dishes, sprinkle over the rest of the Parmesan and the breadcrumbs and bake for 15 to 20 minutes.

  • Mix the oil and orange juice. When ready to serve, toss the beetroot, orange segments and salad leaves in the dressing.

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