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Gordon Ramsay Cheese Soufflé Recipe

Gordon Ramsay Cheese Soufflé Recipe

My Gordon Ramsay-style cheese soufflé recipe — baked twice for a foolproof rise, with a strong cheddar base and a gruyère-crusted finish.
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Prep Time 25 minutes
Cook Time 30 minutes
Cooling Time 20 minutes
Total Time 1 hour 15 minutes
Servings: 6 People
Course: Appetizer
Cuisine: British, French
Calories: 320
Ingredients Method Notes

Ingredients
  

  • First Bake:
  • 50 g unsalted butter plus extra for greasing
  • 50 g plain flour
  • 300 ml whole milk warmed
  • 4 large eggs separated
  • 120 g mature cheddar grated
  • 1/4 tsp cayenne pepper
  • Salt and black pepper
  • Second Bake:
  • 150 ml double cream
  • 50 g Gruyère grated

Method
 

  1. Butter ramekins, preheat oven.
  2. Make a roux, whisk in warm milk until thickened.
  3. Whisk in egg yolks, then cheddar and cayenne. Season.
  4. Whisk egg whites to stiff peaks.
  5. Fold whites into cheese mixture gently.
  6. Divide between ramekins, bake in a water bath 15–18 minutes.
  7. Cool and deflate 20 minutes, turn out into a baking dish.
  8. Pour over cream, top with Gruyère, bake again 12–15 minutes.
  9. Serve immediately.

Notes

Whisk egg whites in a completely clean, dry bowl for the best rise.
Sinking after the first bake is expected — the second bake brings the rise back.
First-baked soufflés keep in the fridge for up to 2 days before the second bake.
Serve the second bake immediately, straight from the oven.