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Gordon Ramsays chocolate soufflé

For the dishes

Crème pâtissière

Egg white mixture

Notes

Copyright © Gordon Ramsay

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Fortified Wines, Dessert Wines and Sparkling Reds are the best wines to pair with Gordon Ramsays chocolate soufflé.

 
 

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16 comments • 63 ratings
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Posted by Morgan • 1y ago • Report
I'm trying to make this recipe in Canada. Do you mean corn starch or corn flour? Online it said that in Australia you might mean corn starch?
Posted by Thrax • 3y ago • Report
Actually it is soufflé as it is a word in Français which means to blow up, as in referring to the beating of the eggs to increase air and when cooked it raises up.
Posted by Thrax • 3y ago • Report
Excellent recipe, first time doing a soufflé and they turned out amazing! Some rose up to nearly an inch above the ramekin (and i gave them room to raise!). I would however recommend that if you have a fan assisted oven cook at 180°C/Gas mark 4, for nearing 15-17min otherwise you will find they raise a centimetre however they are still HOT liquid inside.
Posted by Thrax • 3y ago • Report
Meant to add that an easy way to tell if it is done is when a crack forms on the top of the souffle. If you want it with gooeiness inside then just about when it forms a crack it is done. If you like it nicely cooked then allow a bigger crack :)
Posted by Thrax • 3y ago • Report
Kay so I have been cooking these for 4 months now it seems. I adore this recipe! I whip these up for the family or even like today when it is pouring with rain and there is little sunshine.
I am not so delicate as I was with them though. I make the Crème pâtissière first, two tea spoons of corn flour, milk, when it gets thick then I add in the chocolate. I know when the chocolate is mixed well is when it sounds like it is tearing if I mix it. Add the egg and then just let it cool.
The egg whites are so easy, just stick an electric whisk in and let it buzz till you see little lumps in the white. This is when it is hard and sets ever so slightly if your not whisking in that area. Take the whisk out and you get those sharp mountains about an inch high. If they are around that high they will not flop over (keep mixing if they do). Add the sugar gradually... yeah I add about half the sugar in one go, mix with the electric whisker for a few seconds, do the other half and hey presto. Now for the Crème pâtissière mixture, just get a desert spoon and a nice lump, dump it into the egg whites and again use an electric whisker, make sure it breaks up and gets evenly mixed into the egg whites. Once all the Crème pâtissière mixture goes in it will be liquidy. Enough so that I can use a ladel to put it in the ramekins. I always make sure iCrème pâtissière do a double coating and make sure you brush it upwards. I actually use a half inch paint brush for this!

Honestly it is one of the easiest recipes to use! Thank you so much Ramsay!
Posted by Moyna3 • 3y ago • Report
A wonderful recipe - lush, tasty and foolproof. Good weekend fare.
Posted by • 2y ago • Report
I measure with Liiters, Deciliters and mililiters. Swedish way. But how do I convert these measurements?
Posted by • 2y ago • Report
use your iphone
Posted by • 2y ago • Report
no i think that recipe is exact
Posted by • 2y ago • Report
I used willies cacao 100%.
magnificent!!!!
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