This delicious cheese soufflé, inspired by Gordon Ramsay, is a quick and creamy dish perfect for impressing guests or treating yourself to a cozy indulgence. Made with rich Gruyère and a hint of sherry, it’s surprisingly easy to prepare with everyday ingredients. Light, fluffy, and full of flavor, it’s a showstopper straight from the oven!
Ingredients Needed:
- 45g unsalted butter, plus extra for greasing
- 40g freshly grated Parmigiano-Reggiano cheese
- 25g all-purpose flour
- 300ml heavy cream
- 4 large eggs (separated) + 3 large egg whites
- 3 tbsp dry sherry
- 170g Gruyère cheese, shredded
- 30g sour cream
- 1 tsp kosher salt
- 1 tsp Dijon mustard
- 1/2 tsp dry mustard powder
- 1/4 tsp cayenne pepper
- 1/4 tsp cream of tartar
How To Make Cheese Souffle Recipe?
- Prepare the dish: Preheat the oven to 375°F. Butter a 1 1/2-quart soufflé dish and sprinkle 20g of Parmigiano-Reggiano inside.
- Make the base: Melt butter in a saucepan, stir in flour, then gradually whisk in cream. Cook until thick, then transfer to a bowl and let cool.
- Add the flavorings: Mix in the egg yolks, sherry, Gruyère, sour cream, salt, Dijon mustard, dry mustard, cayenne, and Parmigiano-Reggiano.
- Beat the egg whites: Whisk egg whites with cream of tartar until stiff peaks form.
- Combine: Gently fold one-third of the egg whites into the cheese mixture, then fold in the rest.
- Prepare to bake: Pour the mixture into the dish and clean the rim for even rising.
- Bake: Bake for 35 minutes until puffed and golden.
- Serve: Serve immediately while warm and fluffy.
Recipe Tips:
- Beat Egg Whites Correctly: Whisk the egg whites until they form stiff peaks, but don’t overmix, as this can make them collapse.
- Fold Gently: Use a light hand when folding the egg whites into the cheese base. This helps keep the air in the mixture for a perfect rise.
- Prepare the Dish Properly: Butter the dish well and coat it evenly with cheese to help the soufflé climb the sides as it bakes.
- Serve Immediately: Soufflés start to deflate quickly once out of the oven, so serve them hot for the best experience.
How To Store Leftovers?
Let the cheese soufflé cool to room temperature, then cover tightly with plastic wrap or place it in an airtight container. Store in the refrigerator for up to 2 days.
Nutrition Facts:
- Calories: 207 kcal
- Total Fat: 16.01g
- Saturated Fat: 8.27g
- Cholesterol: 157mg
- Sodium: 314mg
- Potassium: 131mg
- Total Carbohydrate: 6.38g
- Dietary Fiber: 0.1g
- Sugars: 2.44g
- Protein: 9.43g
Try More Gordon Ramsay Recipes:
- Gordon Ramsay Philly Cheesesteak Sloppy Joes Recipe
- Gordon Ramsay Lobster Mac And Cheese Recipe
- Gordon Ramsay Lemon Meringue Cheesecake Recipe
Gordon Ramsay Cheese Souffle Recipe
Description
This delicious cheese soufflé, inspired by Gordon Ramsay, is a quick and creamy dish perfect for impressing guests or treating yourself to a cozy indulgence. Made with rich Gruyère and a hint of sherry, it’s surprisingly easy to prepare with everyday ingredients. Light, fluffy, and full of flavor, it’s a showstopper straight from the oven!
Ingredients
Instructions
- Prepare the dish: Preheat the oven to 375°F. Butter a 1 1/2-quart soufflé dish and sprinkle 20g of Parmigiano-Reggiano inside.
- Make the base: Melt butter in a saucepan, stir in flour, then gradually whisk in cream. Cook until thick, then transfer to a bowl and let cool.
- Add the flavorings: Mix in the egg yolks, sherry, Gruyère, sour cream, salt, Dijon mustard, dry mustard, cayenne, and Parmigiano-Reggiano.
- Beat the egg whites: Whisk egg whites with cream of tartar until stiff peaks form.
- Combine: Gently fold one-third of the egg whites into the cheese mixture, then fold in the rest.
- Prepare to bake: Pour the mixture into the dish and clean the rim for even rising.
- Bake: Bake for 35 minutes until puffed and golden.
- Serve: Serve immediately while warm and fluffy.
Notes
- Beat Egg Whites Correctly: Whisk the egg whites until they form stiff peaks, but don’t overmix, as this can make them collapse.
- Fold Gently: Use a light hand when folding the egg whites into the cheese base. This helps keep the air in the mixture for a perfect rise.
- Prepare the Dish Properly: Butter the dish well and coat it evenly with cheese to help the soufflé climb the sides as it bakes.
- Serve Immediately: Soufflés start to deflate quickly once out of the oven, so serve them hot for the best experience.