Twice Baked Goats Cheese Souffle with Grilled Asparagus and Woodchester Valley Sauvignon Blanc


Take the stress out of souffle making!


40g butter, plus extra, melted, for greasing
50g walnuts, finely chopped
40g plain flour
275ml milk
175g fresh goats' cheese, crumbled
salt and freshly ground black pepper
4 eggs, separated, whites whisked until stiff peaks form when the whisk is removed
75g mature double Gloucester or other strong, hard cheese, finely grated
4 tbsp double cream


  • Preheat the oven to 180C/Gas 4. Brush the insides of four ramekins with melted butter. Coat the insides with finely chopped walnuts.
  • Melt butter in a small pan and add the flour, stirring continuously for 1-2 minutes until it forms a thick paste. Remove from the heat. Slowly add the milk to the pan and whisk until smooth.
  • Return pan to heat and continue to cook for 1-2 minutes until thickened. Add the goats' cheese and stir until it has melted and the mixture is smooth. Season to taste.
  • Beat in the egg yolks one at a time, whisking thoroughly after each addition, until thoroughly mixed, then set aside.
  • Beat a third of the stiffened egg whites into the sauce until well combined, then carefully fold in the remaining egg whites with a metal spoon.
  • Spoon the mixture into ramekins, tapping gently to remove any large air bubbles.
  • Place a deep roasting tray in your oven and carefully pour enough boiling water to reach a depth of 2cm.
  • Gently place the ramekins in the tray and bake for 20-25 minutes, or until the soufflés have risen and are pale golden-brown and cooked through (to test insert a skewer into the middle - they are done when it comes out clean). Remove the soufflés from the bain-marie and set aside to cool slightly.
  • Preheat the grill to its highest setting.
  • Carefully turn out each soufflé from its ramekin and place onto a baking tray.
  • Sprinkle over the double Gloucester and drizzle over the cream.
  • Grill the soufflés for 2-3 minutes, or until the cheese is golden-brown and bubbling and the soufflés have heated through.


Grilled asparagus

12 fresh, wye valley asparagus spears

1 tbsp olive oil


Toss asparagus spears in olive oil and season. Place on or under very hot grill for 2-3 minutes, turning regularly.

Drizzle with fresh lemon juice, Olive oil and sprinkle with fresh chives, 


Serve with a rocket and parmesan salad and toasted sourdough bread and a cold glass of Woodchester Valley’s award winning Sauvignon Blanc.

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