Cookbook:Parmesan Cheese Soufflé

| American cuisine | Vegetarian Cuisine | Eggs

Ingredients

 * 1 tablespoon unsalted butter
 * 3 cups freshly grated Parmesan cheese
 * 2 cups low-fat sour cream
 * ½ cup all-purpose flour
 * 5 large egg yolks
 * 7 large egg whites
 * 1 teaspoon salt
 * ½ teaspoon cayenne pepper
 * 2 tablespoons chopped fresh chives

Procedure

 * 1) Preheat oven to 350°F (175˚C).
 * 2) Butter a 2-quart (2 liter) soufflé dish.
 * 3) Add 1 cup cheese, tilting dish to evenly coat the bottom and sides. Shake out any excess. Set dish aside in refrigerator.
 * 4) Place the sour cream in a large mixing bowl.
 * 5) Sift the flour into the sour cream, then whisk until well combined.
 * 6) Add the egg yolks, one at a time, whisking after each addition.
 * 7) Stir in salt, cayenne, chives, and remaining 2 cups cheese.
 * 8) In a large clean bowl (copper is ideal), vigorously whip the egg whites until stiff peaks form.
 * 9) Gently fold egg whites into the sour cream mixture.
 * 10) Pour the batter into the prepared soufflé dish and bake until soufflé has risen 2–3 inches above the rim and top is golden brown (1 to 1½ hours).
 * 11) Serve immediately.