Classic cheese souffle

Classic cheese souffle

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(5 ratings)


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Cooking time

Prep: 30 mins Cook: 45 mins - 55 mins

Skill level

For the keen cook


Serves 4

Follow Gordon Ramsay's simple tips and you’ll make perfectly risen soufflés every time.

Nutrition and extra info

Nutrition info


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  • 75g butter, softened
  • 50g flour
  • 500ml milk
  • 1 small onion, chopped
  • 1 star anise
  • 3 cloves
  • 1 bay leaf
  • 6 eggs, separated
  • 100g mature Gruyère, coarsely grated, plus 15g slice
  • 100g mature cheddar, coarsely grated
  • 85g well-aged parmesan, grated
  • 1 tbsp Worcestershire sauce
  • 1 tsp mustard powder
  • squeeze lemon juice
  • 100g ripe brie, cut into chunks

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  1. Mix 50g butter and flour into a paste (known as beurre manié, see notes, below). Chill to firm for about 30 mins. Heat milk to boiling point with the onion, spices and bay leaf, then simmer gently for 5 mins. Remove from heat and allow to cool. Taste milk for flavour.
  2. Strain the milk into a large pan, pressing down on the onion to extract the maximum of flavour. Place the pan back on the heat and gradually whisk in the butter paste, adding in small pieces until you have a thick sauce.
  3. Season, then leave to cool for 3-4 mins. Whisk in egg yolks, grated gruyère and cheddar, plus two-thirds of the parmesan. Add the Worcestershire sauce and mustard. Check seasoning, leave to cool. Can be made 2 days ahead – bring to room temperature before continuing.
  4. Brush the insides of a soufflé dish (approx 20 x 8cm deep) with the remaining 25g butter, using upward brush strokes. Coat the base and sides evenly with some parmesan and freshly ground black pepper. Chill to set. Cut the gruyère slice into diamond shapes.
  5. Heat oven to 200C/fan 180C/gas 6. Coat a large, grease-free bowl with the lemon juice (see tip, below). Whisk the egg whites in the bowl, then whisk a third of them into the cheese mixture, to loosen. Carefully fold remaining egg whites into cheese mixture until well mixed, but still light.
  6. Spoon half the mixture into prepared dish. Dot with brie and top with remaining mixture. Gently level the top. Arrange gruyère on top, scatter with remaining parmesan. Bake for 10 mins. Reduce oven to 180C/fan 160C/gas 4, bake for 15-20 mins. The soufflé should be evenly risen and slightly wobbly. Serve immediately – the centre will be soft, but will thicken slightly when served.

Recipe from Good Food magazine, March 2006

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chefnextdoor's picture

I will say it will cook nicely in a souffle cup, approx. 100gms of the mixture should go in to it, more will cause uncooked souffle inside.
It always works for me.

aerialview's picture
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Made this exactly to recipe and with disappointing result. The souffle came out uncooked. Checking the recipe, the total cook time is 44-45 mins but Gordon asks us to cook it first for 10mins at 200c then for 10-15 mins at 180c, in total 15-20 mins less than the overall cook time. Why has nobody spotted this error before? I am sure the recipe is delicious but what are the correct cooking times?

10gdayki's picture

I really enjoyed making this, my only problem was when I cut into it, it wasn't quite cooked, so i popped it back in the oven and when I too it out it was fine- it was very tasty!

spdk1969's picture
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Great recipe and came out really tasty.
A favourite in the house already.
I did however have to bake it for a total of 32mins, and the
prep time quoted is a bit optimistic in my opinion.
Tastes wonderful!

lirva_may's picture

the type of flour can be plain or self raising, ive tried it both ways and doesnt make much difference, i wouldnt use strong bread flour though,
also upon experimenting, using individualise bowls, the time needed to be reduced by about 8 mins, but only after the temperature was reduced

donovag's picture

Absolutely delicious. The brie is a delightful surprise and a challenge to people who try to guess ingredients because its not in every bite. It would have been helpful to have had the recommended souffle dish size - I have always used a 1.5 quart dish with great success since most souffle recipes are for 2 to 4 eggs, but this needed a 2 quart dish.

colinaustin's picture

Millsbomb asked what seems to be a perfectly reasonable question but doesnt seem to have had the courtesy of a reply

Any takers?
Thank you

lirva_may's picture

if i use individual souffle dishes, should i reduce the cooking time and by how much??

milliemunro's picture

Is it plain or self raising flour?

claremischief's picture
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This was also my first attempt at a Soufflee and so followed the recipe to the letter and they worked out perfectly! Im making them again for another dinner party next month but will be omitting the brie as it completely disappeared and seemed pointless - you might have to have a best quality one perhaps!? I served it with a rocket side salad with a self-devised branston pickle themed dressing and toasted nut chips and it went down really well! Its totally worth the time needed to construct it - especially as you can do more than half of it a day or so before!

bajmoe's picture
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this was my first attempt at making a soufflé and had a quick substitute meal ready just in case, but to my surprise it rose properly was light and tasted great, only difference was i added baby leaf spinach which i had left over, it's now given me the confidence to try other soufflés