Golden Cloud Cheese Soufflé

Elle Cresswell

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.

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Prep Time 25

Cook Time 35

Total Time 1

Servings: 6 servings

Course: Appetizer

Cuisine: French

Ingredients Method Notes

Ingredients

45 g unsalted butter plus extra for generously greasing the ramekins
40 g finely grated Parmigiano Reggiano for coating the dishes and adding a crisp, savoury crust
25 g plain flour
300 ml double cream
4 large eggs separated, plus 3 additional egg whites
3 tbsp dry sherry
170 g Gruyère cheese freshly grated
30 g sour cream
1 tsp kosher salt or ¾ tsp fine sea salt
1 tsp Dijon mustard
½ tsp English mustard powder
¼ tsp cayenne pepper
¼ tsp cream of tartar

Method

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.

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.
Keep everything impeccably clean. If you're unsure whether your mixing bowl is completely grease-free, wipe it with a little lemon juice or white vinegar before drying thoroughly. Even the smallest trace of fat can prevent the egg whites from reaching their full potential.
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.