Experience the gourmet magic of Gordon Ramsay’s Cheese Soufflé, where unsalted butter, Parmigiano-Reggiano, and Gruyère create a flavorful symphony. Followed by a golden 35-minute bake, delivers a culinary masterpiece for four. In just 50 minutes, this simplified recipe ensures an indulgent journey into soufflé perfection at your table.
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💗 Why You’ll Love This Cheese Souffle Recipe:
- Decadent Flavor Profile: Enjoy the rich and luxurious combination of Gruyère and Parmigiano-Reggiano cheeses.
- Light and Airy Texture: Indulge in the delightfully airy and fluffy texture, a signature of a well-executed soufflé.
- Perfectly Balanced Spices: Experience the harmonious blend of kosher salt, Dijon mustard, dry mustard, and cayenne pepper.
❓ What Is Gordon Ramsay Cheese Souffle Recipe?
Gordon Ramsay’s Cheese Soufflé is a rich, airy delight made with a roux, Gruyère, and Parmigiano-Reggiano cheeses. Tips for success: measure precisely, butter generously, fold egg whites gently.
🧀 Gordon Ramsay Cheese Souffle Ingredients
- 3 tablespoons unsalted butter, plus more to grease dish
- 1/4 cup plus 2 tablespoons freshly grated Parmigiano-Reggiano cheese, divided
- 3 tablespoons all-purpose flour
- 1 1/4 cups heavy cream
- 4 large eggs, separated, plus 3 large egg whites
- 3 tablespoons dry sherry
- 6 ounces Gruyère cheese, shredded (2 packed cups)
- 2 tablespoons sour cream
- 1 1/4 teaspoons kosher salt
- 1 teaspoon Dijon mustard
- 1/2 teaspoon dry mustard
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon cream of tartar
🍮 How To Make Gordon Ramsay Cheese Souffle
- Collect all the necessary ingredients for the soufflé recipe.
- Preheat the oven to 375°F. Butter a 1 1/2-quart soufflé dish and coat it with 2 tablespoons of Parmigiano-Reggiano.
- In a medium saucepan, melt butter over medium-high heat. Stir in flour to create a paste.
- Gradually whisk in cream and bring the mixture to a boil over moderate heat, whisking constantly.
- Reduce the heat to low and cook, whisking, until very thick (approximately 3 minutes). Transfer the base to a large bowl and let it cool.
- Stir in egg yolks, sherry, Gruyère, sour cream, salt, Dijon mustard, dry mustard, cayenne, and the remaining 1/4 cup of Parmigiano-Reggiano.
- Place egg whites in a large stainless steel bowl. Add cream of tartar. Use an electric mixer to beat egg whites until firm peaks form.
- Fold one-third of the beaten egg whites into the soufflé base to lighten it, then gently fold in the remaining whites until no streaks remain.
- Scrape the mixture into the prepared soufflé dish. Run your thumb or a towel around the inside rim to clean away any crumbs.
- Bake for about 35 minutes, until the soufflé is golden brown and puffed.
💭 Recipe Tips
- Use High-Quality Parmigiano-Reggiano: Opt for freshly grated Parmigiano-Reggiano for enhanced flavor in the soufflé.
- Grease Dish Thoroughly: Generously butter and coat the soufflé dish with Parmigiano-Reggiano to prevent sticking and add a flavorful crust.
- Whisk Constantly When Making Roux: During the roux preparation, whisk the flour into the melted butter continuously to avoid lumps.
🥗 What To Serve With Cheese Souffle?
Serve Gordon Ramsay’s Cheese Soufflé with a fresh green salad, crusty French bread, and roasted vegetables Also you can enjoy the rich and fluffy soufflé with these delightful accompaniments.
🎚 How To Store Leftovers Cheese Souffle?
- In the fridge: Store leftover cheese souffle in an airtight container in the refrigerator for up to 2 days.
- In the freezer: While cheese souffle is best enjoyed fresh, it can be frozen for up to 1 month in an airtight container.
🥵 How To Reheat Leftovers Cheese Souffle?
- In the oven: Reheat the cheese souffle for 10-15 minutes at 350°F until heated through.
- In the microwave: Place individual portions of cheese souffle on a microwave-safe plate and heat on medium power for 1-2 minutes.
FAQ’S
How Can I Prevent The Soufflé From Collapsing After Baking?
To prevent soufflé collapse, ensure your oven is preheated accurately and resist the temptation to open the oven door while baking.
How Can I Tell If the Soufflé Is Fully Cooked Inside?
To determine if the soufflé is fully cooked inside, insert a skewer or toothpick into the center; it should come out clean or with a few moist crumbs. The soufflé’s top should be golden and firm to the touch.
Can I Use Salted Butter If Unsalted Butter?
It’s recommended to use unsalted butter to control the dish’s overall saltiness. If using salted butter, adjust the added salt accordingly to maintain a balanced flavor.
How Do I Know If The Gruyère Cheese Is Adequately Melted Into The Base?
Stir the Gruyère into the base until fully melted, creating a smooth and homogenous mixture. A well-incorporated cheese ensures even flavor distribution throughout the soufflé.
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Gordon Ramsay Cheese Souffle Nutrition Facts
- Calories:191
- Total Fat: 14g
- Saturated Fat: 7.7g
- Trans Fat: 0.2g
- Polyunsaturated Fat: 1g
- Monounsaturated Fat: 4.3g
- Cholesterol: 138mg
- Sodium: 377mg
- Total Carbohydrates: 5.2g
- Dietary Fiber: 0.2g
- Sugars: 2.1g
- Protein: 11g
- Potassium: 119.8mg
Gordon Ramsay Cheese Souffle
Description
Experience the gourmet magic of Gordon Ramsay’s Cheese Soufflé, where unsalted butter, Parmigiano-Reggiano, and Gruyère create a flavorful symphony. Followed by a golden 35-minute bake, delivers a culinary masterpiece for four. In just 50 minutes, this simplified recipe ensures an indulgent journey into soufflé perfection at your table.
Ingredients
Instructions
- Collect all the necessary ingredients for the soufflé recipe.
- Preheat the oven to 375°F. Butter a 1 1/2-quart soufflé dish and coat it with 2 tablespoons of Parmigiano-Reggiano.
- In a medium saucepan, melt butter over medium-high heat. Stir in flour to create a paste.
- Gradually whisk in cream and bring the mixture to a boil over moderate heat, whisking constantly.
- Reduce the heat to low and cook, whisking, until very thick (approximately 3 minutes). Transfer the base to a large bowl and let it cool.
- Stir in egg yolks, sherry, Gruyère, sour cream, salt, Dijon mustard, dry mustard, cayenne, and the remaining 1/4 cup of Parmigiano-Reggiano.
- Place egg whites in a large stainless steel bowl. Add cream of tartar. Use an electric mixer to beat egg whites until firm peaks form.
- Fold one-third of the beaten egg whites into the soufflé base to lighten it, then gently fold in the remaining whites until no streaks remain.
- Scrape the mixture into the prepared soufflé dish. Run your thumb or a towel around the inside rim to clean away any crumbs.
- Bake for about 35 minutes, until the soufflé is golden brown and puffed.
Gordon Ramsay Cheese Souffle