Gordon Ramsay Cheese Soufflé Recipe

This Gordon Ramsay Cheese Soufflé recipe is a light, airy, and deeply cheesy dish that rises dramatically and delivers rich flavor. Perfect for an impressive breakfast or dessert, ready in about 1 hour.

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Gordon Ramsay Cheese Soufflé Recipe Ingredients

• 45g unsalted butter (plus extra for greasing)
• 40g freshly grated Parmigiano-Reggiano cheese
• 25g all-purpose flour
• 300ml heavy cream
• 4 large eggs (separated)
• 3 large egg whites
• 3 tbsp dry sherry
• 170g Gruyère cheese, shredded
• 30g sour cream
• 1 tsp kosher salt
• 1 tsp Dijon mustard
• 1/2 tsp dry mustard powder
• 1/4 tsp cayenne pepper
• 1/4 tsp cream of tartar

How To Make Gordon Ramsay Cheese Soufflé

1. Prep the Ramekins: Preheat oven to 375°F (190°C). Grease 6 ramekins or a large soufflé dish with butter, then dust with grated Parmigiano-Reggiano.
2. Make the Roux: In a saucepan over medium heat, melt 45g butter. Whisk in flour and cook for 1–2 minutes. Gradually whisk in heavy cream until the mixture thickens. Remove from heat and cool slightly.
3. Build the Base: Stir in egg yolks, Gruyère, sour cream, sherry, Dijon mustard, dry mustard powder, cayenne pepper, and kosher salt until smooth.
4. Whip Egg Whites: In a clean bowl, beat 7 egg whites with cream of tartar using a hand mixer until stiff peaks form.
5. Fold the Mixture: Gently fold 1/3 of the egg whites into the cheese base to lighten it. Carefully fold in the remaining whites in two batches, keeping the mixture streaky to preserve airiness.
6. Bake: Pour the mixture into prepared ramekins, filling to just below the rim. Wipe rims clean. Bake in the bottom third of the oven for 35 minutes until golden, puffed, and tall.
7. Serve: Serve immediately with a spoon for maximum drama.

Recipe Tips

• Why room-temperature eggs? They whip better, especially the whites, for maximum volume and a taller soufflé.
• How to ensure a clean bowl? Wipe the mixing bowl with lemon juice or vinegar to remove any grease, which can prevent egg whites from reaching stiff peaks.
• Can I make the base ahead? Yes, prepare the cheese base and refrigerate for up to 1 hour. Whip and fold egg whites just before baking.
• Why bake in the bottom third? Less direct heat ensures a more even rise, preventing cracking or uneven cooking.

What To Serve With Cheese Soufflé

This light and cheesy soufflé pairs beautifully with simple, elegant sides:

• A crisp green salad with a light vinaigrette
• Crusty French bread or baguette
• A glass of dry white wine, like Sauvignon Blanc
• Fresh fruit, such as berries or sliced apples

How To Store Cheese Soufflé

• Store: Soufflés are best enjoyed fresh, as they deflate after baking. If needed, store leftovers in an airtight container in the refrigerator for up to 2 days.
• Reheat: Reheat gently in a 325°F (165°C) oven for 8–10 minutes, but note that the texture won’t be as airy. Avoid microwaving to preserve flavor.

Cheese Soufflé Nutrition Facts

• Calories: 207 kcal
• Protein: ~10g
• Fat: ~16g
• Carbohydrates: ~5g
• Sugar: ~1g
  Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Gordon Ramsay’s Philly Cheesesteak Sloppy Joes Recipe
• Gordon Ramsay’s Lobster Mac & Cheese Recipe
• Gordon Ramsay Creamy Mac And Cheese Recipe