MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Best-Ever Cheese Souffle
Categories: Cheese, Eggs, Dairy, Chilies, Wine
Yield: 6 servings

1/4 c + 2 tb fresh grated Parmesan
- cheese
3 tb Unsalted butter
3 tb All-purpose flour
1 1/4 c Heavy cream
4 lg Eggs; separated
+=PLUS=+
3 lg Egg whites
3 tb Dry sherry
6 oz Gruyere cheese; shredded
2 tb Sour cream
1 1/4 ts Kosher salt
1 ts Dijon mustard
1/2 ts Dry mustard
1/4 ts Cayenne pepper
1/4 ts Cream of tartar

Set the oven @ 375ºF/190ºC.

Butter a 1 1/2 quart souffle dish and coat it with 2
tablespoons of the Parmigiano-Reggiano.

In a medium saucepan over medium-high heat, melt butter.
Stir in flour to make a paste. Gradually whisk in cream
and bring mixture to a boil over moderate heat,
whisking. Reduce the heat to low and cook, whisking,
until very thick, 3 minutes. Transfer base to a large
bowl; let cool. Stir in egg yolks, sherry, Gruyere, sour
cream, salt, Dijon mustard, dry mustard, cayenne and the
remaining 1/4 cup of Parmigiano-Reggiano.

Put egg whites in a large stainless steel bowl. Add
cream of tartar. Using an electric mixer, beat egg
whites until firm peaks form. Fold one-third of whites
into the souffle base to lighten it, then fold in
remaining whites until no streaks remain.

Scrape mixture into prepared dish. Run your thumb or a
towel around the inside rim of the dish to wipe away any
crumbs. Bake for about 35 minutes, until souffle is
golden brown and puffed. Serve right away.

By Alexandra Guarnaschelli

RECIPE FROM: https://www.foodandwine.com

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