The Phantom Forest Eco Reserve, Knysna, Garden Route, South Africa
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Twice baked soufflé

This fantastic recipe gives you a beautifully light soufflé without all the stress and hassle that usually accompany this finicky dish. It's especially great for dinner parties, as you can make the soufflés ahead of time and then just heat them up when you're ready to serve. They're also perfect for freezing.

You will need

Make sure you have all your equipment and ingredients ready beforehand. Preheat your oven to 180ºC. Let's get started!


  • 90g Butter
  • 90g Flour
  • 8 Egg yolks
  • 10 Egg whites – beaten till fluffy
  • 2 Cups milk
  • 1 Cup flavoring e.g. – cheese, butternut, baby marrow, sweet potato etc
  • One small onion chopped with 3 cloves garlic


What to do

  • Heat up milk with onion and garlic
  • Make a roux with butter and flour add then hot milk = white sauce
  • Beat egg yolks into sauce one at a time
  • Add your flavoring (cheese etc)
  • Fold in whipped egg whites
  • Place in desired moulds that have been well sprayed with Spray ‘n Cook
  • Bake in a water bath for about 30 min
  • When you’re ready to serve just remove the soufflé from its mould and reheat untill golden and puffed up

Chef’s notes

I serve mine with a creamy blue cheese sauce on top just to add that extra dollop of decadence. A sage and walnut butter works just as well, so try both and see which you prefer. I find pairing the soufflé with a sharp salad of either pear and apple, with celery or fig and gooseberry, complements the dish perfectly. The soufflé is delectably rich and therefore needs something to balance it and cut the richness of the cheese and cream.


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Bon Appetit!
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Phantom Forest Eco Reserve