Twice baked cheese soufflés

Discover Angela Nilsen’s culinary expertise in the creation of her famous Twice Baked Cheese Soufflés recipe. With its magical touch, this adapted version is perfect for those looking for a low-fat option without compromising on taste. Impress your guests with this incredibly tricky dish that is incredibly easy to prepare. The best part? You can conveniently prepare it in advance for a hassle-free dining experience. Immerse yourself in the world of soufflés and discover the secret of culinary success with this delicious recipe.


  • 1½ tbsp olive oil, plus ½ tsp for greasing
  • 1 heaped tablespoon of polenta
  • 1 tsp butter
  • 25g plain flour
  • 250 ml semi-skimmed milk
  • 50g Parmesan, grated
  • 1 teaspoon Dijon mustard
  • 50g light soft cheese
  • 2 heaping tablespoons chopped chives, plus some chives for serving
  • 2 large egg yolks
  • 3 large egg whites
  • 50g rocket
  • 350 g cherry tomatoes, finely chopped
  • ½ small red onion, finely chopped
  • 1 tsp tomato paste
  • a pinch of crushed dried chili peppers


Make tips in advance
You can do that
Soufflés up to one
day ahead. Simply
Allow to cool, then bake again
when it is ready to serve.
You can be too
Frozen for 2-3 weeks
– First let it cool down, then take it out
from the dishes,
then wrap with cling film
Film and foil. Bake
of frozen for
approx. 20 minutes
The salsa can
to be made one day
ahead and relaxed.

Preparation steps

  1. Lightly grease six 150 ml ramekins with oil and spread with the polenta, shaking out any excess.
  2. Place the ramekins in a small roasting pan.
  3. Heat the oil and butter in a medium saucepan, stir in the flour and cook, stirring, for 1 minute.
  4. Remove from the heat and gradually pour in the milk, stirring vigorously, until the mixture is smooth.
  5. Preheat oven to 200°C/180°C fan/gas 6.
  6. Return the pan to the heat and cook, stirring constantly, until the mixture thickens and comes to a boil.
  7. Remove from heat.
  8. Reserve a heaped tablespoon of Parmesan and stir the rest into the mixture in small spoonfuls with the mustard and then the soft cheese.
  9. Add the chives, season with pepper and let cool slightly.
  10. In the meantime prepare the salsa. Mix tomatoes, onions, tomato puree and chilies.
  11. Season with a pinch of pepper and chill.
  12. Beat the egg yolks into the cheese mixture.
  13. Beat the egg white until stiff.
  14. Using a large metal spoon, fold a spoonful into the mixture to loosen it up a bit.
  15. Carefully and evenly halve the remaining white wines so that the mixture remains light and airy.
  16. To fill, divide evenly into the ramekins.
  17. Pour cold water into the roasting pan until it comes halfway up the sides of the pan.
  18. Bake for 15-18 minutes until the top is golden brown and risen.
  19. Carefully remove from the mold and allow to cool.
  20. The soufflés will sink as they cool – you can let them stand for 20 minutes before baking them again, or cover the dish once it has cooled and refrigerate it overnight.
  21. To serve, preheat the oven to 200°C/180°C fan/gas 6.
  22. If the soufflés were in the refrigerator, let them sit at room temperature for about 10 minutes before baking.
  23. Turn each one out of the tin and place them right side up on a baking tray lined with baking paper.
  24. Sprinkle the reserved Parmesan cheese over each soufflé, then bake for 10 minutes or until puffed.
  25. Sprinkle with chives.
  26. Serve each with a pile of arugula and salsa.

Nutritional Information

175 10.6g 4g 10.4g 4.6g 0.9g 9.7g 0.5g

Equipment and tools

To make twice-baked cheese soufflés, you will need the following equipment and tools:

  • Medium mixing bowl
  • Whisk
  • Pot
  • spatula
  • grater
  • baking molds
  • cling film
  • Thwart

Allergen information

The recipe for twice-baked cheese soufflés contains the following allergens:

  • Eggs
  • Milk and dairy products (Parmesan, light soft cheese)

Please note that the formula may also contain other allergens not listed above. It is important to check the labels of all ingredients used to ensure they meet your nutritional needs.

Storage and leftovers

If you have leftovers or want to make the soufflés in advance, here are some storage tips:

Make proactive tips:

You can make the soufflés up to a day in advance. Simply let cool and bake again to serve. They can also be frozen for 2-3 weeks. First let it cool, remove it from the dishes and then wrap it with cling film and foil. Bake from frozen for about 20 minutes.

The salsa:

The salsa can be made a day in advance and refrigerated.

Health Benefits of Twice Baked Cheese Soufflés

The combination of ingredients in twice-baked cheese soufflés offers various health benefits. By understanding these benefits, you will not only appreciate the deliciousness of this dish, but also make an informed decision about your diet.

1. Olive oil

Olive oil, used to grease the dish, is a heart-healthy fat rich in monounsaturated fatty acids (MUFAs). MUFAs are associated with reducing the risk of heart disease and improving overall cardiovascular health.

2. Polenta

Polenta, made from ground corn, is a gluten-free alternative to traditional flour. It is rich in fiber, which aids digestion and helps maintain a healthy weight. In addition, polenta is a good source of energy and provides important minerals such as iron and zinc.

3. Parmesan

Parmesan cheese gives the soufflés a rich and savory flavor. Although it is high in saturated fat, it is also a good source of calcium and phosphorus, which are essential for healthy bones and teeth.

4. Light soft cheese

Using light, soft cheese reduces the overall calorie content of the soufflés compared to using regular cream cheese. It still provides a delicious creaminess and contributes to the protein content of the dish.

5. Chives

Not only does chives add a burst of flavor, but they also offer various health benefits. They are rich in antioxidants, vitamins A and C, and minerals such as iron and potassium. Antioxidants help protect your body from free radicals and can reduce the risk of chronic disease.

6. Eggs

Eggs are a nutritional powerhouse that provide high-quality proteins, vitamins and minerals. Although egg yolks contain cholesterol, they also contain important nutrients such as choline, which plays a role in brain health and development.

7. Rocket

Arugula, also known as arugula, is a green leafy vegetable that adds a peppery note to the dish. It is low in calories and rich in vitamins A, C and K as well as folic acid. These vitamins and minerals support a healthy immune system and contribute to overall well-being.

8. Cherry tomatoes

Cherry tomatoes are a great source of antioxidants, including lycopene, which may help reduce the risk of certain cancers and promote heart health. They also provide vitamins A and C, as well as potassium, which is essential for maintaining adequate blood pressure.

9. Red onion

Red onions not only give salsa a crunchy texture, but also contain flavonoids and sulfur compounds that have antioxidant and anti-inflammatory effects. They are also a good source of fiber.

10. Tomato puree

Tomato puree, made from concentrated tomatoes, is an excellent source of lycopene and other antioxidants. It may help protect against certain types of cancer and contribute to skin health.

11. Crushed dried chilies

The pinch of crushed dried chilies gives the salsa a spicy touch and provides capsaicin, a compound known for its anti-inflammatory and pain-relieving effects. Capsaicin can also help you lose weight and boost your metabolism.

By incorporating these nutritious ingredients into your twice-baked cheese soufflés, you can enjoy a delicious and filling meal while reaping the health benefits they offer.

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