Alice Rose Soufflés have an intimidating reputation, mostly built on the fear of watching hours of work collapse the second it leaves the oven, and I understand why so many people avoid making one for guests.
This twice-baked method solves that problem entirely, because the soufflés are baked once, allowed to cool and deflate on purpose, then turned out and baked a second time in cream just before serving.
By the time anyone sees them, all the risky timing has already happened well out of sight in the kitchen, and what comes to the table is a soufflé that’s genuinely difficult to get wrong.
It’s become one of the dishes I actually enjoy making for a dinner party rather than dreading, precisely because the stress of a classic single-bake soufflé has been engineered out of it.
The result still has that proper soufflé rise and a light, airy texture, just with a lot more room for error along the way.
Why Baking the Soufflés Twice Removes Almost All the Risk
A classic single-bake soufflé has to go from oven to table within a couple of minutes, since it begins deflating the moment it’s removed from the heat, which is where most of the stress and unpredictability comes from.
Baking twice sidesteps this entirely: the first bake sets the structure of the soufflé while it’s still forgiving, and it’s expected and completely fine for it to sink back down as it cools.
The second bake, done in individual dishes with a splash of cream and a scattering of cheese, gently reheats and re-puffs the soufflés just before serving, without the same fragile, split-second timing a single-bake soufflé demands.
This is what makes the whole dish achievable well ahead of guests arriving, rather than a nerve-wracking dash straight from oven to table.
Ingredients for Gordon Ramsay Cheese Soufflé
For the First Bake
- 50g unsalted butter, plus extra for greasing
- 50g plain flour
- 300ml whole milk, warmed
- 4 large eggs, separated
- 120g mature cheddar, grated
- 1/4 tsp cayenne pepper
- Salt and freshly ground black pepper
For the Second Bake
- 150ml double cream
- 50g Gruyère, grated
How to Make Gordon Ramsay Cheese Soufflé — Step by Step
Step 1 — Prepare the Dishes
Preheat the oven to 200°C / 180°C fan / Gas 6. Butter 6 ramekins generously.
Step 2 — Make the Roux
Melt the butter in a saucepan, whisk in the flour, and cook for 1 minute. Gradually whisk in the warm milk until smooth and thickened, about 5 minutes.
Step 3 — Add the Yolks and Cheese
Remove from the heat. Whisk in the egg yolks one at a time, then stir in the cheddar and cayenne pepper. Season with salt and pepper.
Step 4 — Whisk the Egg Whites
In a clean, dry bowl, whisk the egg whites to stiff peaks.
Step 5 — Fold Together
Fold a third of the whisked whites into the cheese mixture to loosen it, then gently fold in the remainder, taking care not to knock out too much air.
Step 6 — First Bake
Divide the mixture between the ramekins. Place in a roasting tin with hot water halfway up the sides. Bake for 15–18 minutes, until risen and set.
Step 7 — Cool and Turn Out
Remove and leave to cool and deflate for at least 20 minutes. Run a knife around the edge and carefully turn each soufflé out into a buttered baking dish.
Step 8 — Second Bake
Preheat the oven to 200°C / 180°C fan / Gas 6 again. Pour the cream over the soufflés and scatter with Gruyère. Bake for 12–15 minutes, until puffed up again and golden.
Step 9 — Serve
Serve immediately, straight from the oven.
My Top Tips for the Best Gordon Ramsay Cheese Soufflé
Whisk the egg whites in a completely clean, dry bowl, as any trace of grease or yolk will stop them whisking to full volume.
Fold gently once the whites are added, using a large metal spoon and a figure-of-eight motion, to keep as much air in the mixture as possible.
Don’t worry when the first-bake soufflés sink as they cool, as this is expected and part of how the twice-baked method works.
Turn the cooled soufflés out carefully, running a thin knife around the edge first to loosen them from the ramekin cleanly.
Serve the second bake immediately, straight from the oven, as this is the one stage where timing does still matter.
Serving Suggestions
Serve as a starter with a simple green salad dressed sharply to cut through the richness. It also works well as a light lunch with crusty bread on the side.
How to Store Gordon Ramsay Cheese Soufflé
In the fridge: The first-baked, cooled soufflés can be stored covered in the fridge for up to 2 days before their second bake, which is what makes this method so practical for entertaining.
In the freezer: The first-baked soufflés freeze well for up to 1 month. Defrost fully in the fridge before the cream and second bake.
Gordon Ramsay Cheese Soufflé Recipe
Ingredients
Method
- Butter ramekins, preheat oven.
- Make a roux, whisk in warm milk until thickened.
- Whisk in egg yolks, then cheddar and cayenne. Season.
- Whisk egg whites to stiff peaks.
- Fold whites into cheese mixture gently.
- Divide between ramekins, bake in a water bath 15–18 minutes.
- Cool and deflate 20 minutes, turn out into a baking dish.
- Pour over cream, top with Gruyère, bake again 12–15 minutes.
- Serve immediately.
Notes
Frequently Asked Questions About Gordon Ramsay Cheese Soufflé
Why did my soufflé not rise on the first bake?
This is usually from overmixing when folding in the egg whites, which knocks out too much air, or from a bowl that wasn’t completely clean and dry when whisking the whites.
Can I make this ahead of time for a dinner party?
Yes — this is exactly what the twice-baked method is designed for. Do the first bake up to 2 days ahead, then finish with the cream and second bake just before serving.
Can I use a different cheese?
Yes — a strong, mature cheddar or a mix of cheddar and Gruyère both work well, though very mild cheeses won’t give the soufflé enough flavour.
Why did my soufflé sink completely and not puff back up on the second bake?
This can happen if the cream wasn’t hot enough, or if too much time passed between the two bakes at room temperature rather than in the fridge. Keep them chilled until ready for the second bake.
