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Goat's cheese & thyme souffle


  • Preheat oven to 190°C fan forced (210°C normal).
  • Brush a large gratin dish (or 4-6 flat soup bowls) with melted butter and sprinkle with about 25 gm grated parmesan.
  • Whisk the egg yolks until thickish in a large bowl. Then add the goat's cheese and mix well until combined, before adding 1 tspn chopped thyme, 75 gm parmesan, the cream and seasonings. Mix well and set aside.
  • In another bowl, beat the egg whites until stiff peaks form. Then carefully (but thoroughly) fold spoonfuls into the cheese mixture.
  • Pour the soufflé mixture into the gratin dish. Sprinkle with about 50 gm parmesan and 1-2 tspn thyme leaves. Then cook in the oven for about 15-18 mins (or 8-10 mins if using individual flat soup bowls) until risen and golden.
  • from Sally Clarke - English chef


  • melted butter
  • 150 gm freshly grated parmesan
  • 6 large eggs, separated
  • 400 gm soft goat's cheese, broken up
  • 2-3 tspn fresh thyme leaves
  • 150 ml thickened cream
  • sea salt & freshly ground pepper

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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