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The Loftiest Soufflé

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 28 Jan 2026

Meets Patient’s editorial guidelines

This classic cheese soufflé is a masterclass in French-inspired vegetarian cooking, offering a light-as-air texture and a deeply savoury flavour. By combining a rich, nutmeg-scented béchamel with sharp Gruyère and salty Parmesan, you create a sophisticated starter or a decadent light lunch. The secret to the impressive height lies in the careful aeration of the egg whites and a simple trick with the ramekin rim, ensuring every individual dish rises beautifully in the oven.

Perfect for a special occasion or a weekend treat, these individual savouries are surprisingly simple to prepare once you have mastered the folding technique. Serve them immediately while they are at their loftiest, perhaps accompanied by a crisp green salad and a sharp vinaigrette to balance the richness of the melted cheese. This homemade version is far more rewarding than any shop-bought alternative, providing a touch of elegance to your dining table.

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Ingredients for The Loftiest Soufflé

  • 3 tablespoons unsalted butter plus more, room temperature, for ramekins

  • 4 tablespoons finely grated Parmesan, divided

  • 3 tablespoons plain flour

  • 240ml cold whole milk

  • 240ml grated Gruyère, divided

  • Pinch of freshly grated nutmeg

  • Kosher salt, freshly ground pepper

  • 4 large eggs, yolks and whites separated

  • 1/4 teaspoons xanthan gum (optional)

  • Four 230g ramekins

How to make The Loftiest Soufflé

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Preheat oven to 204°C. Brush ramekins with butter and place on a foil-lined baking sheet; sprinkle ramekins with 2 tablespoons Parmesan (total). Chill for 20 minutes or, covered, up to 1 day.

Melt 45ml butter in a small saucepan over medium heat. Add flour; whisk constantly for 30 seconds. Gradually whisk in milk; increase heat and bring to a boil, whisking constantly. Add remaining 2 tablespoons Parmesan and 120ml Gruyère; stir until melted. Add nutmeg and season with salt and pepper. Transfer béchamel to a medium bowl and cover with plastic wrap; set aside.

Place egg whites in a large bowl. Stir in a pinch of salt and xanthan gum, if using. Using an electric mixer, beat egg whites until firm but not stiff, 3-4 minutes.

Stir egg yolks into béchamel. Gently stir in 1/4 of beaten egg whites to loosen béchamel base, then gently fold in remaining egg whites just to combine, taking care not to deflate.

Divide mixture among ramekins; sprinkle with 120ml Gruyère. Run your finger around inside lip of ramekins, cleaning edges. Bake until soufflés rise, centres are set, and cheese is golden brown, 18-22 minutes. Serve immediately.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 28 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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