Culinary Arts

Raspberry Soufflé

Gordon Ramsay

Lesson time 15:25 min

Gordon teaches you the techniques he calls “the science of soufflé.” Learn how to bake airy soufflés with crisp edges and perfect height for a sweet end to a special meal.

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Gordon Ramsay
Teaches Cooking II: Restaurant Recipes at Home
Start creating dining experiences at home. Learn to cook restaurant-inspired dishes with tips for time-saving prep to show-stopping presentation.
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Cooking at home is the new going out

It’s more than dinner—it’s a dining experience. Gordon Ramsay returns with a second cooking MasterClass to teach you how to prep, plate, and pair recipes that wow guests. With 13 restaurant-inspired dishes designed for home cooking, you’ll learn how to build elevated courses from appetizer to dessert using everyday ingredients.



Reviews

4.7
Students give MasterClass an average rating of 4.7 out of 5 stars.

Fantastic ideas and techniques. Bravo, more, more please.

I loved this so much. It seemed more accessible, given practice, than the first course. He is a wonderful artist, an inspiration, and a diamond in the rough, literally!

I have enjoy this 2nd course so much. I can't wait for the next course. We don't even like to eat out anymore...my husband always says...this isn't as good as yours! What a compliment! Thank you so much!

Gordon is an elite chef! I'll probably never get to train under or meet the man, but this class gives me some insight to how I can grow as a cook. Hopefully meeting his standards and in turn reaching my goals to be a great chef. Thank you MasterClass. Thank you Gordon. Cheers!


Comments

Graeme R.

LOVED it! Gordon's chuckle and look of delight and happiness after he said, "Fucking delicious!" made the whole course ascend into the heavens.

Laura

I loved this recipe video the best of this series because it seems like Chef Ramsay is really having fun - 'f**king delicious!' And when he's waiting for the egg whites, it's so real because the timing of this recipe and the order of ingredients and temperatures are so critical to success. I will try this recipe soon and post my pics!!

A fellow student

Mine came out pretty good. However, be careful to serve immediately - they deflate (at least mine did) very fast.

A fellow student

FANTASTIC RECIPE .. I used 100% ecuadorian chocolat wonderful , but the chocolate take the rasberry flabor too much .

Nancy A.

My soufflé rose beautifully! Loved learning many secrets for doing this recipe. Delicious too! We ate it right away but does anyone know how long the rise will stay before it deflates? Curious in case I am making a larger batch of them and the time I would take to plate and powder. I would have guests put the sauce themselves.

Maurice V.

I tried to make mine with blueberries, I love the color on them. They rose really high though and ended up slanting a bit; also the top became a bit bready (I think it came too close to the heating elements - next time I'll have to lower the rack), but maybe also because I sugar coated the ramekins instead of with chocolate. Still, the soufflé tasted as delicious as I had at restaurants. Not too bad if I say so myself!

Muskaan

Ours was way fluffier and was higher but tasted disgusting and the top leaned over to the side. It also resulted in “soufflé juice” on the sides. Can somebody tell me why this happened

Ramona W.

I'm in Heaven!!! This Raspberry Soufflé' is like eating a fruity delicious cloud. There is a hint of chocolate, and tart but yet sweet taste of the raspberry....the light and fluffy steamy bite of sweet air makes this dessert the best ever. The height was higher, but it took me a couple of tries for the photo. I'm sad that this course is finished, but hopeful that Master Chef Gordon Ramsay will come out with a 3rd course!

Clair G.

The recipe says "serves four", the instructions say "put no more than two on a tray at a time and bake". Wondering how this could be made for 4 people and served warm???

Susan

I'm going to try this with aquafaba. I may not be able to use all the ingredients, but the technique and attention to detail is what really seems to set these recipes apart.