Parmesan Cheese Souffl
1 tablespoon unsalted butter
3 cups freshly grated Parmesan cheese
2 cups low-fat sour cream
1/2 cup all-purpose flour
5 large egg yolks
7 large egg whites
1 teaspoon salt
1/2 teaspoon cayenne
2 tablespoons chopped fresh chives
Preheat the oven to 350 degrees.
Butter a 2-quart souffl dish. Add 1 cup cheese, tilting dish to evenly coat the bottom and sides. Shake out any excess. Set aside in the refrigerator.
Place the sour cream in a large mixing bowl. Sift the flour into sour cream, then whisk until well combined.
Add the egg yolks, one at a time, whisking after each addition. Stir in salt, cayenne, chives, and remaining 2 cups cheese.
In a clean, large bowl (copper is ideal), vigorously whisk the egg whites until stiff peaks form. Gently fold egg whites into the sour cream mixture. Pour the batter into the prepared souffl dish and bake until souffl has risen 2 to 3 inches above the rim and top is golden brown, 1 to 11/2 hours. Serve immediately.
Makes 4 servings.
Start to finish: 2 hours, 15 minutes active, recipe from Ralph Rucci on “The Martha Stewart Show”
One Response to “Parmesan Cheese Souffl”
[...] Start the dinner with a salad of gently roasted vegetables, perhaps wild mushrooms and baby asparagus tossed with fresh herbs, mache (a salad green) and sliced endive. Then move on to pasta, such as fettuccini Alfredo with shaved white truffles. If white truffles aren’t your thing, or are out of your budget, Stewart suggests a Parmesan souffle. Then continue the theme into dessert with a pistachio soufflz with a molten chocolate center. For a special touch, Stewart enjoys making a heart-shaped box, which she fills with chocolates, candies or pastries. The directions for making such boxes appear in the current issue of Stewart’s magazine. And don’t forget to set the mood with an attractively set table, flowers and, of course music. Stewart opts for Leonard Cohen. [...]
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