From Gordon Ramsay's MasterClass

Raspberry Soufflé

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.

Topics include: Dessert • Chocolate

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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.

Topics include: Dessert • Chocolate

Gordon Ramsay

Teaches Cooking II: Restaurant Recipes at Home

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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.

His passion is evident in every lesson. He speaks about food that makes you want to listen and learn. All the lessons are easy to understand.

i have learned new skills that i will cary with me. i love learning things every day

Gordon shared/taught a variety of techniques across different foods. In addition to elevating technique, he provided very practical advice.

The entire series has been uplifting. I have learned more from these classes - whether writing, cooking, or speaking- than I did in college. I'd recommend the services to anyone- and I will be renewing my membership in September.

Comments

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.

Arjun D.

The video mentioned egg whites the cookbook mentions yolks? Which one to use?

Sarvasv B.

Somewhere between 13:20 and 13:30, the subtitles mention the cooking time to be 40 minutes, but at 13:37, it says 14-17 mins... Please clarify.

Manous

Seriously i didnt know what to taste but i had a good rasberry flavour and i think i did good.

A fellow student

Anyone have any good suggestions on where to buy tall ramekins? Amazon has a lot of standard size but nothing really tall. Also what size does everyone use the 6 or 10oz? Thanks!

Chalette H.

I would love to externship at one of your restaurants. I live on Maui, Hawaii, I work for Roy Yamaguchi.

Chalette H.

Chef GR, I cleaned the ends, used my thumbs and pinched and cleaned the tops. Great advice. This is the first soufflé I have ever made, promise.

Chalette H.

Thanks Chef. I took your tips and applied it to my assignment at Escoffier School of Culinary Arts.