If you have always wanted to try making a souffle this is the recipe for you. I like the simplicity of the ingredients and the directions. I was bursting with cooking pride when I pulled this out of the oven. Oh yeah...it tastes great too! I halved it for my husband and I and used a 1 quart dish and it worked fine.
3 cups freshly grated Parmesan cheese
1 T. unsalted butter, salted won't change it much
2 cups low-fat sour cream
1/2 cup all-purpose flour
5 large egg yolks
7 large egg whites
1 t. salt
1/2 t. cayenne
2 T. 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. (I didn't use one) Whisk vigorously until stiff peaks form.
- Gently fold egg whites into sour cream mixture.
- Pour the batter into the prepared souffle dish.
- Bake until souffle has risen 2-3 inches above the rim and top is golden brown, 1 to 1 1/2 hours.
- Serve immediately or do as I did and take a picture and serve when you want!
