Gordon Ramsay has a souffle for almost every course: cheese for a starter, chocolate for dessert, raspberry when fruit is in season, and even a cheats version when you do not want the stress. I have made all 10 of these and each one uses his core technique of whisked egg whites folded into a flavoured base.
Some are proper Ramsay recipes from his cookbooks and MasterClass, and some I built by applying his souffle method to new flavours. Every recipe below links to the full article with ingredients, steps, and tips.
1. Cheese Souffle
The classic. Gruyere and Parmesan in a bechamel base with whisked egg whites, baked at 200°C for 12 to 15 minutes. This is the one most people think of when they hear “souffle” and it is the best place to start if you have never made one before.
Serves 4. Prep 25 min, cook 15 min, 320 kcal per serving. I also cover a three cheese variation and a twice-baked version in the full article.
2. Chocolate Souffle
This one starts with a proper pastry cream and a dark chocolate ganache before the egg whites go in. It is more work than the other souffles but the result is rich and dense in the middle with a crisp top. Bakes at 190°C for about 17 minutes.
Serves 4. Prep 30 min, cook 17 min, 380 kcal per serving.
3. Raspberry Souffle
A sharp raspberry base thickened with cornflour, folded into whisked egg whites, and baked at 190°C for 10 to 12 minutes. Raspberries hold their tartness after baking, which is why this one tastes better than most fruit souffles.
Serves 4. Prep 20 min, cook 12 min, 180 kcal per serving. Works just as well with frozen raspberries.
4. Passion Fruit Souffle
Fresh passion fruit puree thickened with cornflour and folded into egg whites. No butter or cream in the batter, just fruit and air. Bakes at 160°C for about 13 minutes and rises a full inch above the ramekin.
Serves 4. Prep 45 min, cook 13 min, 122 kcal per serving. The lowest calorie souffle on this list.
5. Strawberry Souffle
Follows the same fruit souffle method as raspberry but strawberries need more help. They hold more water and less tartness, so you cook the puree down further and add lemon juice to sharpen the flavour. Bakes at 175°C for 12 to 15 minutes.
Serves 4. Prep 45 min, cook 15 min, 170 kcal per serving. Best made with in-season British strawberries.
6. Vanilla Souffle
Built on a pastry cream base whisked with real vanilla bean. This is the same method Ramsay teaches in his MasterClass as what he calls the science of souffle. Clean, simple, and all about technique. Bakes at 190°C for about 14 minutes.
Serves 4. Prep 20 min, cook 14 min, 190 kcal per serving.
7. Egg Souffle
The plain base that every other souffle builds on. Butter, flour, milk, egg yolks, whisked egg whites, and nothing else. Learn this one first and adding any flavour is just one extra step. Bakes at 190°C for 12 to 15 minutes.
Serves 4. Prep 20 min, cook 15 min, 220 kcal per serving.
8. Cheats Souffle
Not really a souffle at all. No whisking egg whites, no folding, no ramekins. This version uses baking powder for lift and three cheeses (cottage, Monterey Jack, cream cheese) in a baking dish at 180°C for 40 minutes. It is the one you make when you want the look without the technique.
Serves 6. Prep 10 min, cook 40 min, 380 kcal per serving.
9. Tiramisu Souffle
Espresso and mascarpone folded into a roux-based souffle. This combines the flavours of Ramsay’s tiramisu with his souffle method. Dusted with cocoa powder and served with cold cream poured into the centre. Bakes at 190°C for 12 to 14 minutes.
Serves 4. Prep 20 min, cook 14 min, 280 kcal per serving.
10. Fish Souffle
Smoked salmon folded into a bechamel base with dill, lemon zest, and nutmeg. This is a savoury souffle that works as a starter or light main, and the smoke from the salmon cuts through the eggs in a way that plain cheese does not. Bakes at 190°C for 12 to 15 minutes.
Serves 4. Prep 20 min, cook 15 min, 260 kcal per serving. Serve with hollandaise or creme fraiche.
