Mary Berry Garlic And Goat’s Cheese Soufflés Recipe

This airy, melt-in-the-mouth Mary Berry Garlic and goat’s cheese soufflés Recipe combines tangy chèvre with sweet sautéed garlic, ready in just over an hour. The hero moment arrives during the second bake, when the soufflés puff up golden brown in a bubbling bath of cream. I love serving these as a stress-free starter because you can do all the hard work in advance.

Restaurant-Quality At Home

I used to find soufflés intimidating until I discovered the twice-baked method, which completely removes the fear of a sunken disaster. The secret is that the first bake sets the structure, so when you bake them again with cream, they rise reliably without the panic of serving them instantly from the oven.

The first time I tried this, I was convinced they would collapse while cooling, but that is actually part of the process. They shrink back slightly, only to expand magnificently when reheated, giving you a rich, creamy texture that feels incredibly indulgent.

Mary Berry Garlic and goat’s cheese soufflés Recipe Ingredients

For the Soufflés:

• 50g butter, plus extra for greasing
• 30g fine dried breadcrumbs or grated Parmesan (for lining moulds)
• 2 garlic cloves, crushed
• 50g plain flour
• 300ml whole milk
• 1 tsp Dijon mustard
• 3 large eggs, separated
• 100g soft goat’s cheese (rindless), crumbled
• 1 tbsp fresh thyme leaves, chopped
• Salt and freshly ground black pepper

For the Second Bake:

• 150ml double cream
• 4 slices of goat’s cheese (from a log with rind)
• 2 tbsp Parmesan cheese, grated

How To Make Mary Berry Garlic and goat’s cheese soufflés Recipe

1. Prepare the Ramekins: Preheat your oven to 180°C (160°C Fan/Gas 4). Generously butter four 175ml ramekins and coat the insides with breadcrumbs or grated Parmesan, shaking out any excess.
2. Make the Base: Melt the butter in a saucepan over medium heat. Add the crushed garlic and cook for 1 minute without browning. Stir in the flour and cook for another minute to make a roux. Gradually whisk in the milk until you have a smooth, thick sauce. Remove from the heat.
3. Add Flavours and Yolks: Allow the sauce to cool for 5 minutes. Beat in the egg yolks one at a time, followed by the mustard, crumbled goat’s cheese, and thyme. Season generously with salt and pepper.
4. Whip and Fold: In a spotlessly clean bowl, whisk the egg whites until they form stiff peaks. Stir one spoonful of whites into the cheese mixture to loosen it, then carefully fold in the remaining whites using a metal spoon to keep the air in.
5. First Bake: Divide the mixture evenly between the ramekins. Place them in a roasting tin and pour boiling water into the tin until it comes halfway up the sides of the ramekins. Bake for 20–25 minutes until risen and golden. Remove from the oven and let them cool (they will sink slightly).
6. Second Bake: When ready to serve, run a knife around the edge of each soufflé and turn them out into a shallow ovenproof dish. Pour the double cream over and around the soufflés. Top each with a slice of goat’s cheese and a sprinkling of Parmesan. Bake at 200°C (180°C Fan/Gas 6) for 10–12 minutes until puffy and bubbling.

Recipe Tips

• Room Temperature Eggs: Ensure your eggs are at room temperature before whisking. Cold whites don’t whisk up to the same volume, which can result in a denser soufflé.
• The Water Bath: Baking the soufflés in a water bath (bain-marie) during the first bake ensures they cook gently and evenly, preventing the outside from burning before the inside is set.
• Make Ahead: You can complete the first bake up to 24 hours in advance. Keep the turned-out soufflés in the fridge covered with cling film, then proceed with the second bake with cream when you are ready to eat.
• Don’t Over-fold: When combining the whites with the base, stop as soon as no white streaks remain. Over-mixing knocks out the air bubbles that make the dish light.

What To Serve With Garlic and goat’s cheese soufflés

These rich soufflés need something fresh and crisp to cut through the creaminess. A simple salad of peppery rocket or watercress with a sharp balsamic glaze works perfectly to balance the richness of the goat’s cheese.

For a more substantial starter, serve with crusty walnut bread or toasted sourdough to mop up the delicious garlic cream sauce left in the dish.

How To Store

These are best eaten fresh after the second bake. However, if you have leftovers, store them in the fridge for up to 2 days and reheat gently in the oven until hot through, though they won’t puff up as much the second time.

FAQs

• Can I use a different cheese? Yes, if you find goat’s cheese too strong, you can substitute it with a mature Cheddar or Gruyère for a more traditional cheese soufflé.
• Why did my soufflé not rise? This usually happens if the egg whites were not whisked enough or if you knocked the air out while folding. Be very gentle when combining the mixtures.
• Can I freeze these? You can freeze the soufflés after the first bake. Wrap them individually and freeze for up to a month. Defrost thoroughly in the fridge before doing the second bake.

Nutrition

• Calories: 425 kcal
• Total Fat: 34g
• Saturated Fat: 21g
• Cholesterol: 210mg
• Sodium: 480mg
• Total Carbohydrate: 14g
• Protein: 18g

Try More Recipes:

• Mary Berry Cheese and Olive Bites Recipe
• Mary Berry Soufflé Pancakes with Broccoli and Cheese Recipe
• Mary Berry Scallops with Cheese Sauce Recipe