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Golden Cloud Cheese Soufflé
Light as a cloud yet wonderfully rich, this elegant cheese soufflé delivers everything a classic French masterpiece should. It rises with breathtaking height, reveals a delicately crisp golden crust, and gives way to an irresistibly airy, molten centre bursting with nutty, savoury cheese. Every spoonful is a celebration of careful technique, timeless flavour, and the simple satisfaction of creating something truly extraordinary from scratch.
Prepare the oven and ramekins. Preheat the oven to 190°C (170°C fan). Generously butter your ramekins or soufflé dish, brushing upwards along the sides, then coat the interiors with finely grated Parmigiano Reggiano, tapping away any excess.
Make the soufflé base. Melt the butter in a saucepan over a medium heat. Whisk in the flour to create a smooth roux, then gradually whisk in the double cream until the mixture becomes thick, silky and completely smooth. Remove from the heat and allow it to cool for a few minutes.
Add the flavourings. Stir in the egg yolks, Gruyère, dry sherry, sour cream, Dijon mustard, mustard powder, cayenne pepper and salt until the mixture is rich, smooth and evenly combined.
Whip the egg whites. In a perfectly clean bowl, whisk the egg whites with the cream of tartar until they form glossy, stiff peaks that hold their shape without becoming dry.
Fold with care. Stir one-third of the whipped egg whites into the cheese mixture to lighten it. Gently fold in the remaining whites using broad, sweeping motions, preserving as much air as possible. A few streaks of white are perfectly normal.
Fill and bake. Spoon the mixture into the prepared ramekins, filling each around three-quarters full. Wipe the rims clean to encourage an even rise, then bake for 30–35 minutes until beautifully risen, golden brown and just set.
Serve immediately. Soufflés are at their finest the moment they leave the oven. Take them straight to the table and enjoy while they’re gloriously puffed, feather-light and wonderfully airy.
A few details make all the difference
01
Using ramekins
Brush butter upwards inside the ramekins and coat with Parmigiano to help the soufflés rise evenly.
02
The eggs
Use a spotless bowl for the egg whites, whipping only until glossy stiff peaks form.
03
The cloud finish
Fold gently to preserve the air, clean the ramekin rims, and serve immediately after baking.
Why this recipe works
A remarkable cheese soufflé is equal parts science and craftsmanship. Every ingredient and every technique serves a purpose, creating a delicate structure capable of rising dramatically while remaining feather-light inside.
The secret lies in three foundations: A silky, well-cooked Gruyère that delivers richness, flavour and the strength needed to support the rise. Perfectly whipped egg whites that create millions of tiny air pockets, giving the soufflé its signature lift without sacrificing stability. Carefully controlled baking that allows the exterior to set before the delicate interior has a chance to collapse. When these elements work together, the result is nothing short of magical—a deeply savoury soufflé
Cook’s notes
Use room-temperature eggs
Allow your eggs to sit at room temperature before cooking, as the whites whip more easily and develop greater volume, creating a lighter, taller soufflé.
Prepare the base in advance
The cheese base can be made up to an hour ahead and kept chilled, making the final assembly much easier. For the best rise, always whisk the egg whites immediately before folding them into the mixture.
Bake on the lower oven shelf
Positioning the soufflés in the lower third of the oven encourages a steadier, more even rise, allowing the centre to cook beautifully while developing a perfectly golden crown.
Prepare the oven and ramekins. Preheat the oven to 190°C (170°C fan). Generously butter your ramekins or soufflé dish, brushing upwards along the sides, then coat the interiors with finely grated Parmigiano Reggiano, tapping away any excess.
Make the soufflé base. Melt the butter in a saucepan over a medium heat. Whisk in the flour to create a smooth roux, then gradually whisk in the double cream until the mixture becomes thick, silky and completely smooth. Remove from the heat and allow it to cool for a few minutes.
Add the flavourings. Stir in the egg yolks, Gruyère, dry sherry, sour cream, Dijon mustard, mustard powder, cayenne pepper and salt until the mixture is rich, smooth and evenly combined.
Whip the egg whites. In a perfectly clean bowl, whisk the egg whites with the cream of tartar until they form glossy, stiff peaks that hold their shape without becoming dry.
Fold with care. Stir one-third of the whipped egg whites into the cheese mixture to lighten it. Gently fold in the remaining whites using broad, sweeping motions, preserving as much air as possible. A few streaks of white are perfectly normal.
Fill and bake. Spoon the mixture into the prepared ramekins, filling each around three-quarters full. Wipe the rims clean to encourage an even rise, then bake for 30–35 minutes until beautifully risen, golden brown and just set.
Serve immediately. Soufflés are at their finest the moment they leave the oven. Take them straight to the table and enjoy while they’re gloriously puffed, feather-light and wonderfully airy.
Cook’s notes
Use room-temperature eggs: Allow your eggs to sit at room temperature before cooking, as the whites whip more easily and develop greater volume, creating a lighter, taller soufflé.
Prepare the base in advance: The cheese base can be made up to an hour ahead and kept chilled, making the final assembly much easier. For the best rise, always whisk the egg whites immediately before folding them into the mixture.
Bake on the lower oven shelf: Positioning the soufflés in the lower third of the oven encourages a steadier, more even rise, allowing the centre to cook beautifully while developing a perfectly golden crown.
Cooking mode
Golden Cloud Cheese Soufflé
Prepare the oven and ramekins. Preheat the oven to 190°C (170°C fan). Generously butter your ramekins or soufflé dish, brushing upwards along the sides, then coat the interiors with finely grated Parmigiano Reggiano, tapping away any excess.
Make the soufflé base. Melt the butter in a saucepan over a medium heat. Whisk in the flour to create a smooth roux, then gradually whisk in the double cream until the mixture becomes thick, silky and completely smooth. Remove from the heat and allow it to cool for a few minutes.
Add the flavourings. Stir in the egg yolks, Gruyère, dry sherry, sour cream, Dijon mustard, mustard powder, cayenne pepper and salt until the mixture is rich, smooth and evenly combined.
Whip the egg whites. In a perfectly clean bowl, whisk the egg whites with the cream of tartar until they form glossy, stiff peaks that hold their shape without becoming dry.
Fold with care. Stir one-third of the whipped egg whites into the cheese mixture to lighten it. Gently fold in the remaining whites using broad, sweeping motions, preserving as much air as possible. A few streaks of white are perfectly normal.
Fill and bake. Spoon the mixture into the prepared ramekins, filling each around three-quarters full. Wipe the rims clean to encourage an even rise, then bake for 30–35 minutes until beautifully risen, golden brown and just set.
Serve immediately. Soufflés are at their finest the moment they leave the oven. Take them straight to the table and enjoy while they’re gloriously puffed, feather-light and wonderfully airy.
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