Twice Baked Pumpkin & Sheep’s Cheese Soufflé Recipe

(Serves 4)

Test your culinary prowess with this tempting autumn-inspired recipe; a dish sure to impress at any dinner party.


525ml milk
2 golden shallots (finely sliced)
1 bay leaf
Sprig of thyme
90g butter
125g plain flour
100g Sherpa cheese
150g pumpkin purée
8 eggs (whites and yolks separated)

To serve

100ml cream
50g pumpkin purée
25g sheep’s cheese
25g parmesan, grated
Salt and pepper


1.In a heavy pot bring the milk gently to the boil with shallots, bay leaf and thyme. Remove from the heat and allow to infuse for 5 minutes. Strain, discarding solids and keep milk warm.

2. Melt the butter in another saucepan and add flour, stirring until combined. Slowly add the infused milk, stirring until all milk has been added and a smooth mixture has formed. Remove saucepan from the heat. Add sheep’s and Sherpa cheese, pumpkin purée and egg yolks, stirring until combined.

3. In a bowl whisk egg whites to a soft peak then fold through the pumpkin mixture, seasoning to taste. Grease 4 ramekins heavily with butter and lightly add flour. Divide mixture evenly between ramekins and then submerse halfway in a baking tray filled with boiling water. Bake at 180 degrees for approximately 18 minutes or until soufflés have risen and become golden. Remove from oven, allow to cool then carefully remove from ramekins. Soufflés may be refrigerated covered once cold until required.

4. To serve, lightly whisk the cream adding pumpkin purée, and the sheep’s and Parmesan cheese. Lightly season. Place a dollop on top of each soufflé and return to the oven at 180 degrees on a tray lined with baking paper. Bake until the soufflé has risen and is nicely covered.


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