Parmesan Cheese Soufflé
This Parmesan soufflé gets its tang and body from sour cream instead of the usual béchamel. Three cups of freshly grated cheese flavor the batter and also coat the dish, forming a savory crust that gives the rising egg whites something to grip. Cayenne and chives keep the richness in check. Seven whipped whites do the lifting, so use a clean bowl and fold gently. Expect a tall, golden top and a long bake.
Instructions
Preheat the oven to 350°F (175°C). Butter a 2-quart (2 liter) soufflé dish.
Add 1 cup of the cheese to the dish and tilt it until the bottom and sides are evenly coated. Shake out the excess and put the dish in the refrigerator while you make the batter.
Put the sour cream in a large mixing bowl. Sift the flour over it and whisk until the mixture is smooth and well combined.
Add the egg yolks one at a time, whisking after each. Stir in the salt, cayenne, chives and the remaining 2 cups of cheese.
In a separate large, clean bowl, whip the egg whites vigorously until they hold stiff peaks. A copper bowl is ideal if you have one.
Gently fold the whites into the sour cream mixture, taking care not to knock out the air.
Pour the batter into the chilled, coated dish. Bake for 1 to 1½ hours, until the soufflé has risen 2 to 3 inches above the rim and the top is golden brown.
Serve immediately, before it begins to sink.
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