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Parmesan Cheese Souffle

One of Martha's favorite designers, Ralph Rucci, shares his favorite recipe for parmesan cheese souffle.

  • servings: 4

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Ingredients

  • 3 cups freshly grated Parmesan cheese
  • 1 tablespoon unsalted butter
  • 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

Directions

  1. Step 1

    Preheat oven to 350 degrees.

  2. Step 2

    Butter a 2-quart souffle dish. Add 1 cup cheese, tilting dish to cover bottom and sides with cheese. Shake out any excess. Set aside in the refrigerator.

  3. Step 3

    Place sour cream in a large mixing bowl. Sift flour into sour cream. Whisk sour cream and flour until well combined. Add egg yolks, one at a time, whisking after each addition. Stir in salt, cayenne, chives, and remaining 2 cups cheese.

  4. Step 4

    Place egg whites in a very clean, large bowl, preferably copper. Whisk vigorously until stiff peaks form. Gently fold egg whites into sour cream mixture.

  5. Step 5

    Pour the batter into the prepared souffle dish and bake until souffle has risen 2 to 3 inches above the rim and top is golden brown, 1 to 1 1/2 hours. Serve immediately.

Source
The Martha Stewart Show, December Winter 2006/2007

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Reviews (1)

  • joyrider 25 Nov, 2010

    Have made this several times for entertaining and it is always a big hit! Enjoy...