Lemon thyme souffle

This light and fluffy souffle for two is made with goat’s cheese and Parmesan – and the unusual addition of lemon thyme gives it a lovely, summery flavour
Serves: 2
Prep time: 15 mins
Cooking time: 15 mins
Total time: 30 mins
Skill level: Master chef


    • 2 large eggs, separated
    • Salt and freshly ground black pepper
    • 125g rindless soft goat’s cheese
    • 60g Parmesan, finely grated
    • 3tbsp double cream
    • 1tbsp lemon thyme leaves, plus extra sprigs with flowers, for garnish
    • 2 x 175-200ml ovenproof dishes, well-buttered


    1. Set the oven to gas mark 6 or 200°C. Whisk the egg whites, with a pinch of salt, to stiff peaks.
    1. In another bowl, but using the same beaters, whisk the egg yolks with the goat’s cheese, half the Parmesan, the cream and half the thyme leaves, chopped, if you prefer. Season.
    1. Stir about one third of the egg whites into the cheese mixture, then fold in the rest.
    1. Sprinkle the remaining Parmesan in the dishes. Divide the mixture between them and sprinkle with the rest of the chopped thyme.
    1. Place on a baking sheet and bake for 12-15 mins until puffed up and golden. Garnish with thyme sprigs. Serve immediately.

Nutritional information per portion

fat 45.0g saturates 26.0g calories 536(kcal)

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.