These light and fluffy baked soufflés are vibrant green with spinach and topped with oozing goat's cheese in a creamy sauce. They are perfect for any starter around the dinner table.
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- 300 g frozen chopped spinach
- 15 g butter, plus extra to grease
- 1 Tbsp. plain flour
- 1 tsp. Dijon mustard
- 100 ml milk
- 50 g vegetarian Italian-style hard cheese, finely grated
- Freshly grated nutmeg
- 2 medium eggs, separated
- 75 ml double cream
- 2 x 1/2cm thick slices goat’s cheese log
- Step 1Defrost spinach. If you have a microwave, put spinach into a non-metallic bowl, cover with clingfilm and heat on medium power for 3-5min, stirring halfway through, until just defrosted. Alternatively, defrost spinach on a tray at room temperature (this takes about 1½-2hr). Transfer to a fine sieve and press firmly with the back of a large spoon to squeeze out all excess moisture. Set aside until needed.
- Step 2Preheat oven to 180°C (160°C fan) mark 4. Grease 2 dariole moulds with butter and place a disc of baking parchment in the base of each. Melt butter in a small pan over medium heat. Whisk in flour and cook for 30sec. Whisk in the mustard, followed by the milk. Cook, whisking, for 2min, until thickened. Remove from heat and whisk in 1/2 the grated cheese, nutmeg to taste, the spinach and plenty of seasoning. Transfer to a large bowl; cool for 5min.
- Step 3Mix egg yolks into the spinach bowl. In a medium clean bowl, with a clean whisk, beat egg whites until they hold stiff peaks. Fold whites into spinach mixture. Spoon into prepared moulds (they will be full).
- Step 4Put moulds into a small roasting tin and pour in enough just-boiled water to come halfway up the outside of the moulds. Cook in oven for 30min until risen and golden. Remove from oven, lift moulds out of the water and set aside to cool for 5min before running a knife around the inside of the moulds and inverting the soufflés on to a plate. Cool completely.
- Step 5Increase oven temperature to 200°C (180°C fan) mark 6. Mix cream, remaining grated cheese and some seasoning and pour into a small baking dish (that will just hold the souffles side by side, without them touching). Transfer the souffles to the dish, then top each with a slice of goat’s cheese.
- Step 6Return to oven for 20-25min, until cheese is lightly golden. Serve.
Get ahead
Prepare to end step 4 up to a day ahead. Cool, cover and chill. To serve, allow souffles to come to room temperature for 30min before completing recipe, allowing a little longer in the oven, if needed.
Per serving:
- Calories: 550
- Protein: 26g
- Total fat: 44g
- Saturates: 25g
- Carbs: 10g
- Total sugars: 4g
- Fibre: 5g
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
