Making Gordon Ramsay’s Cheese Soufflé Slowed Me Down (In the Best Way)

I was nervous.

Like… sweaty palms, second-guessing-myself nervous. Because this wasn’t just any recipe. This was Gordon Ramsay’s cheese soufflé. A dish with a reputation. The kind of thing that sags the second you breathe wrong. And I, a mere mortal with crusty oven mitts and a deeply flawed sense of timing, decided to make it on a random Tuesday. Alone. In silence. Like I was facing off with fate.

Spoiler: it rose. IT. ROSE.

What Gordon Ramsay Would Do

If Gordon were making this, you already know he’d hit you with that death glare and say, “Move quickly, or it’ll collapse.” His version is classic and elegant—Gruyère for that rich, nutty flavor; dry sherry for complexity; a hint of Dijon and cayenne for heat. No shortcuts. He’d beat the egg whites to stiff peaks like a precision drill and fold them in just enough to trap the air but not kill it.

And he’d yell if you opened the oven door. So don’t. Seriously. Don’t.

What I Changed (And Why)

I stayed mostly loyal, out of fear and respect. But I did add a touch more cayenne, because I like my comfort food with a little emotional damage. I also used slightly less sherry (just 2 tbsp) because mine had… expired. It was giving “grandma’s old vanity bottle” and I wasn’t about to ruin all those egg whites over a bad pour.

I also used ramekins instead of one big dish. Because individual soufflés? Feel a little fancier. And if one collapses, you still have backups. Practical magic.

How It Turned Out

Y’all. I was holding my breath for the last ten minutes of baking like I was defusing a bomb.

But then it came out—golden, tall, proud, puffed like a cheesy cloud. The smell? Unreal. Like a buttery, slightly sharp fondue met a French bakery. It was fluffy inside, a little gooey at the base, and the top had that delicate, eggy crust you break through like crème brûlée.

And it tasted expensive. Rich and velvety with a slight kick from the mustard and cayenne. Like you’re wearing a silk robe and speaking in full sentences.

So, Was It Worth It?

Yes. 1000x yes. This wasn’t just a dish—it was a win. It was me vs the culinary gods, and I came out with a spoonful of steaming, glorious cheese air. Would I make it again? On a weekend, with a glass of wine and no stress, absolutely. Would I serve it at a dinner party? Only if I want to be called “chef” for the rest of the night.

How to Make Gordon Ramsay Cheese Soufflé Without Crying

This is your moment. Deep breath. You’ve got this.

Smart Tips

• Room temp eggs = better volume. Trust me.
• Clean bowl for egg whites—no yolk, no grease, or they won’t whip.
• Don’t over-fold. You want it streaky, not smooth.
• Do. Not. Open. The. Oven.
• Serve IMMEDIATELY. It deflates fast. Live in the moment.

FAQs

Can I make it ahead?
Not really. Soufflés wait for no one.

What if it sinks?
Still tastes amazing. Spoon it up with confidence.

Can I use a different cheese?
Yes—but Gruyère is the move. Sharp cheddar works in a pinch.

What’s the deal with cream of tartar?
It stabilizes the egg whites. Don’t skip it.