Parmesan Cheese Souffle
One of Martha's favorite designers, Ralph Rucci, shares his favorite recipe for parmesan cheese souffle.
- 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
Preheat oven to 350 degrees.
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.
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.
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.
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.