Gordon Ramsay Cheese Soufflé Recipe

This airy, cloud-like gordon ramsay cheese souffle recipe is made with sharp Gruyère, rich Parmesan, and eggs, and is ready in about 45 minutes. The structure rises dramatically in the oven, creating a golden, towering crust that hides a soft, creamy centre. I always feel a rush of victory when I pull these wobbling beauties out of the heat without them collapsing.

Try More Appetizers Recipes:

• Gordon Ramsay’s Honey Wings
• Gordon Ramsay’s Glazed Carrots
• Gordon Ramsay’s Bang Bang Cauliflower

The Secret To Getting It Right

Making a soufflé often feels like a high-wire act, but I learned quickly that the “magic” is actually just simple physics. My first attempt failed not because of the mixture, but because I was lazy with the ramekins; if you don’t coat them perfectly with butter and crumbs, the mixture has nothing to grip as it climbs, leaving you with a slanted, sad mess.

The other lesson that stuck with me is the fold. I used to be so terrified of unmixed pockets of egg white that I would over-mix the batter, knocking out all the air I had just whipped in. Trust me, it is better to have a slightly streaky batter than a flat, dense pudding that refuses to rise.

Gordon Ramsay Cheese Souffle Ingredients

• For the Ramekins:
• 2 tbsp Unsalted butter, softened (for greasing)
• 40g Parmesan cheese, finely grated
• For the Soufflé Base:
• 45g Unsalted butter
• 25g Plain flour (all-purpose flour)
• 300ml Whole milk
• 1 tsp Dijon mustard
• 1/2 tsp Cayenne pepper
• Salt and freshly ground black pepper
• For the Filling:
• 4 Large egg yolks
• 5 Large egg whites (using an extra white ensures a better rise)
• 150g Gruyère cheese, freshly grated
• 3 tbsp Dry sherry (optional, but recommended)

How To Make Gordon Ramsay Cheese Souffle

1. Prepare the Ramekins: Preheat your oven to 190°C (375°F). Brush the inside of 4-6 ramekins with softened butter using upward strokes—this guides the soufflé to rise straight up. Coat the buttered surface with grated Parmesan, shaking out any excess, and place them in the fridge to chill.
2. Make the Roux: Melt the 45g of butter in a saucepan over medium heat. Stir in the flour and cook for about 1-2 minutes until it smells nutty but hasn’t browned.
3. Create the Béchamel: Gradually whisk in the cold milk, a little at a time, ensuring the mixture is smooth and thick before adding more. Simmer for 2-3 minutes to cook out the flour taste, then remove from the heat.
4. Flavour the Base: While the white sauce is still warm, whisk in the Dijon mustard, cayenne pepper, salt, and black pepper. Stir in the grated Gruyère and cheddar until melted, then beat in the egg yolks one by one until smooth. set aside to cool slightly.
5. Whip the Whites: In a meticulously clean glass or metal bowl, whisk the egg whites with a pinch of salt (or cream of tartar) until they form firm, stiff peaks. They should stand up straight when you lift the whisk but not look dry or clumpy.
6. Fold and Combine: Take one-third of the egg whites and beat them vigorously into the cheese base to loosen the mixture. Then, very gently fold in the remaining two-thirds using a large metal spoon or spatula, cutting through the middle and lifting over the sides to keep the air trapped.
7. Fill and Bake: Pour the mixture into your prepared ramekins, filling them to the brim. Run your thumb around the inside rim of each ramekin to create a “top hat” effect, which helps the top pop up cleanly. Bake for 12-15 minutes until risen, golden, and wobbling slightly. Serve immediately.

Recipe Tips

• Room Temperature Eggs: Cold egg whites don’t whisk up as much volume as room temperature ones. Separate your eggs 30 minutes before you start for the best lift.
• The “Top Hat” Trick: Running your thumb around the inside rim of the filled ramekin removes a tiny ring of batter. This prevents the edges from sticking and allows the soufflé to rise straight up like a chef’s hat.
• Don’t Open the Door: It is tempting to check, but opening the oven door causes a sudden temperature drop that will make your soufflé collapse instantly. Trust the timer.
• Grate Your Own Cheese: Pre-shredded cheese contains anti-caking agents that prevent smooth melting. Always grate your Gruyère and Parmesan fresh from the block.

What To Serve With Cheese Soufflé?

Since this dish is rich and creamy, it pairs beautifully with a sharp, acidic side to cut through the fat. A simple green salad with rocket (arugula), walnuts, and a lemon vinaigrette is the classic bistro accompaniment. You could also serve it alongside some crusty sourdough bread to wipe up the soft, cheesy centre.

How To Store Leftovers Cheese Soufflé?

Soufflés are famous for being fleeting; they must be eaten immediately as they will deflate within minutes of leaving the oven. You cannot store or reheat a baked soufflé successfully. However, you can make the cheese béchamel base up to 2 days ahead and store it in the fridge, then whisk and fold in the egg whites just before baking.

FAQs

• Why did my soufflé collapse?
  This usually happens if you open the oven door too early or if the egg whites weren’t whisked to stiff enough peaks. Over-folding the mixture can also knock out the air bubbles needed for structure.
• Can I use different cheeses?
  Yes, strong hard cheeses work best. Mature Cheddar, Comté, or Emmental are excellent substitutes for Gruyère, but always keep the Parmesan for the lining as it adds a savoury crust.
• Do I really need a soufflé dish?
  You can use standard ceramic ramekins or even a straight-sided coffee mug in a pinch. The key is straight sides; sloped sides will prevent the mixture from climbing properly.

More Appetizers Recipes:

• Gordon Ramsay Chicken Liver Pate Recipe
• Gordon Ramsay Cauliflower Puree Recipe
• Gordon Ramsay Street Corn Dip Recipe

Cheese Soufflé Nutrition Fact

• Calories: 320 kcal
• Total Fat: 24g
• Saturated Fat: 14g
• Cholesterol: 210mg
• Sodium: 480mg
• Total Carbohydrate: 9g
• Protein: 16g

gordon ramsay cheese souffle recipe

Recipe by Sophie Lane

Servings

4

servings

Prep time

25

minutes

Cooking time

20

minutes

Total time

45

minutes

This classic gordon ramsay cheese souffle recipe combines a light, airy texture with the punchy flavour of Gruyère and Parmesan. Prepared with a rich béchamel base and stiff egg whites, it bakes to perfection in just 15 minutes. It’s an impressive yet achievable starter for your next dinner party.

Ingredients

• 2 tbsp Unsalted butter, softened (for greasing)

• 40g Parmesan cheese, finely grated

• 45g Unsalted butter

• 25g Plain flour (all-purpose flour)

• 300ml Whole milk

• 1 tsp Dijon mustard

• 1/2 tsp Cayenne pepper

• Salt and freshly ground black pepper

• 4 Large egg yolks

• 5 Large egg whites

• 150g Gruyère cheese, freshly grated

• 3 tbsp Dry sherry (optional)

Directions

• Preheat oven to 190°C (375°F). Brush ramekins with softened butter using upward strokes, coat with Parmesan, and chill.
• Melt 45g butter in a pan, stir in flour, and cook for 1-2 minutes.
• Gradually whisk in milk until smooth and thick. Simmer for 2 mins, then remove from heat.
• Whisk in mustard, cayenne, and seasonings. Stir in Gruyère until melted, then beat in yolks.
• In a clean bowl, whisk egg whites to stiff peaks.
• Beat one-third of whites into the base to loosen. Gently fold in the remaining whites.
• Fill ramekins to the top, rim with your thumb, and bake for 12-15 minutes until golden and risen.