Gordon Ramsay Souffle

Gordon Ramsay’s Soufflé is made with a creamy gruyère cheese sauce, egg whites, and seasonings. This recipe serves approximately 8 people and takes about 40 minutes to prepare and bake until it’s golden brown, puffy, and ready to be served fresh from the oven.

More Gordon Ramsay Recipe:

• Gordon Ramsay Grilled Cheese Sandwich
• Gordon Ramsay Pickled Onions
• Gordon Ramsay Ramen Recipe

💗 Why You’ll Love This Souffle Recipe:

• Elegant Presentation: Soufflés rise beautifully, making them an impressive dish for special occasions.
• Creamy and Cheesy: The gruyère cheese sauce is rich, creamy, and bursting with cheesy flavor.
• Delicate Texture: The whipped egg whites create a light and airy texture, resulting in a delightful contrast to the creamy sauce.
• Balanced Seasoning: The addition of mustard, salt, pepper, and cayenne adds a well-balanced flavor profile.
• Impress Guests: Serve this soufflé as an elegant appetizer or side dish to impress your family and friends.

❓ What Is Gordon Ramsay Souffle Recipe?

Gordon Ramsay’s Soufflé recipe features a luscious gruyère cheese sauce, seasoned with mustard, salt, pepper, and cayenne. Whipped egg whites are gently folded in, creating an airy mixture baked until golden brown and puffy, ready to be served fresh from the oven.

🥛 Gordon Ramsay Souffle Ingredients

• Cooking spray
• 3 tbsp. grated parmesan cheese
• 1 2/3 c. whole milk
• 6 tbsp. unsalted butter
• 6 tbsp. all-purpose flour
• 1 tsp. kosher salt
• 1 tsp. ground mustard
• 1/4 tsp. ground black pepper
• 1/4 tsp. cayenne
• 8 oz. shredded gruyère cheese (2 cups)
• 2 tsp. chopped fresh chives
• 9 large eggs, room temperature and separated
• 3/4 tsp. cream of tartar

🍮 How To Make Gordon Ramsay Souffle

1. Warm the oven up to 375°F. The bottom third of the oven should have one rack, and the top third should have the other rack. Spray cooking spray on the sides of a 3-quart Dutch oven that is straight. Cover everything with the Parmesan cheese.
2. Put the milk in a medium-sized pot and heat it over low heat. Do not boil.
3. Melt the butter over medium-low heat in a medium-sized pan until the foaming stops. Add the flour and keep mixing while cooking for two minutes, or until the smell of raw flour goes away. Add the mustard, salt, black pepper, and cayenne by whisking them in.
4. Add the warm milk slowly while mixing the mixture until it is very smooth. Take it off the heat and add the gruyère and onions. Mix them in until the cheese melts and the mixture is smooth.
5. Use a big bowl to put the mixture in. Mix the egg whites in slowly until they are well mixed in.
6. Set the stand mixer to medium-high speed and add the whisk attachment. Beat the egg whites and cream of tartar for 3 to 4 minutes, or until medium-sized peaks form.
7. Fold in one-third of the egg white mixture slowly into the cheese mixture. Do this twice more with the rest of the egg whites, being careful not to let them lose their shape.
8. Place the mixture in the Dutch oven that has been made and spread it out evenly with a spoon. Clean the inside of the pot’s lid and leave at least an inch of headspace.
9. Twenty-three minutes in the oven on the bottom third rack. Put a piece of foil on the top rack to keep it from burning too much, and bake for another 8 to 10 minutes, or until it is golden brown and puffy. Serve right away.

💭 Recipe Tips

• Prep the Dutch Oven: Ensure your 3-quart Dutch oven is well-greased with cooking spray and coated with Parmesan cheese to prevent sticking.
• Warm the Milk: Heat the milk over low heat, but be cautious not to let it boil. This will help create a smoother sauce later.
• Whisk Continuously: When adding the flour to the melted butter, whisk continuously for about two minutes to cook off the raw flour taste and create a roux.
• Smooth Cheese Mixture: Ensure the gruyère cheese and onions are fully melted and the mixture is smooth before adding egg whites.
• Folding Egg Whites: Be gentle when folding the whipped egg whites into the cheese mixture. The goal is to maintain the airy texture, so avoid overmixing.

🥗 What To Serve With Souffle?

Serve soufflé with a light salad, steamed vegetables, or a tangy vinaigrette to balance its richness. For dessert soufflés, pair with fruit compote, whipped cream, or a dusting of powdered sugar for added sweetness.

🎚 How To Store Leftovers Souffle?

• Refrigerate: Cool the soufflé quickly, cover it with plastic wrap or in an airtight container, and refrigerate for up to 2 days. Reheat gently in the oven until warm.
• Freeze: For longer storage, wrap individual soufflé portions tightly with plastic wrap and freeze for up 1 month. Thaw overnight in the refrigerator and reheat in the oven.

🥵 How To Reheat Leftovers Souffle?

• Oven: Preheat to 350°F (175°C) place leftovers soufflé in an oven-safe dish, cover with foil, and heat for about 10-15 minutes or until warmed through.
• Microwave: Cut the soufflé into individual portions heat on medium power in a microwave-safe dish for 1-2 minutes, checking periodically to avoid overheating, as this can affect the texture.

FAQ’S

More Gordon Ramsay Recipe:

• Gordon Ramsay Meatballs And Spaghetti
• Gordon Ramsay Chicken Pie
• Gordon Ramsay Omelet Recipe

Gordon Ramsay Souffle Nutrition Facts

• Calories: 314
• Total Fat: 18g
• Saturated Fat: 10g
• Cholesterol: 215mg
• Sodium: 450mg
• Total Carbohydrates: 15g
• Dietary Fiber: 0g
• Sugars: 2g
• Protein: 20g
• Vitamin D: 10%
• Calcium: 35%
• Iron: 8%
• Potassium: 200mg

Gordon Ramsay Souffle

Author: Erin Table for Seven Cooking Method:Baking Cuisine:British Courses:Sides, Dinner, Lunch, Breakfast Recipe Keys: S Souffle

Difficulty:BeginnerPrep time: 10 minutesCook time: 40 minutesRest time: 5 minutesTotal time: 55 minutesServings:8 servingsCalories:314 kcal Best Season:Available

Description

Gordon Ramsay’s Soufflé is made with a creamy gruyère cheese sauce, egg whites, and seasonings. This recipe serves approximately 8 people and takes about 40 minutes to prepare and bake until it’s golden brown, puffy, and ready to be served fresh from the oven.

Ingredients

• Cooking spray
• 3 tbsp. grated parmesan cheese
• 1 2/3 c. whole milk
• 6 tbsp. unsalted butter
• 6 tbsp. all-purpose flour
• 1 tsp. kosher salt
• 1 tsp. ground mustard
• 1/4 tsp. ground black pepper
• 1/4 tsp. cayenne
• 8 oz. shredded gruyère cheese (2 cups)
• 2 tsp. chopped fresh chives
• 9 large eggs, room temperature and separated
• 3/4 tsp. cream of tartar

Instructions

1. Warm the oven up to 375°F. The bottom third of the oven should have one rack, and the top third should have the other rack. Spray cooking spray on the sides of a 3-quart Dutch oven that is straight. Cover everything with the Parmesan cheese.
2. Put the milk in a medium-sized pot and heat it over low heat. Do not boil.
3. Melt the butter over medium-low heat in a medium-sized pan until the foaming stops. Add the flour and keep mixing while cooking for two minutes, or until the smell of raw flour goes away. Add the mustard, salt, black pepper, and cayenne by whisking them in.
4. Add the warm milk slowly while mixing the mixture until it is very smooth. Take it off the heat and add the gruyère and onions. Mix them in until the cheese melts and the mixture is smooth.
5. Use a big bowl to put the mixture in. Mix the egg whites in slowly until they are well mixed in.
6. Set the stand mixer to medium-high speed and add the whisk attachment. Beat the egg whites and cream of tartar for 3 to 4 minutes, or until medium-sized peaks form.
7. Fold in one-third of the egg white mixture slowly into the cheese mixture. Do this twice more with the rest of the egg whites, being careful not to let them lose their shape.
8. Place the mixture in the Dutch oven that has been made and spread it out evenly with a spoon. Clean the inside of the pot’s lid and leave at least an inch of headspace.
9. Twenty-three minutes in the oven on the bottom third rack. Put a piece of foil on the top rack to keep it from burning too much, and bake for another 8 to 10 minutes, or until it is golden brown and puffy. Serve right away.

Notes

• Prep the Dutch Oven: Ensure your 3-quart Dutch oven is well-greased with cooking spray and coated with Parmesan cheese to prevent sticking.
• Warm the Milk: Heat the milk over low heat, but be cautious not to let it boil. This will help create a smoother sauce later.
• Whisk Continuously: When adding the flour to the melted butter, whisk continuously for about two minutes to cook off the raw flour taste and create a roux.
• Smooth Cheese Mixture: Ensure the gruyère cheese and onions are fully melted and the mixture is smooth before adding egg whites.
• Folding Egg Whites: Be gentle when folding the whipped egg whites into the cheese mixture. The goal is to maintain the airy texture, so avoid overmixing.

Keywords:Gordon Ramsay Souffle