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Parmesan Cheese Soufflé
A community recipe for Parmesan Cheese Soufflé, adapted from the collaboratively edited Wikibooks Cookbook.
Gather
Ingredients
- 1 tablespoon Butter
- 3 cups Parmesan Cheese
- 2 cups Sour Cream
- ½ cup Flour
- 5 Egg Yolks
- 7 Egg Whites
- 1 teaspoon Salt
- ½ teaspoon Cayenne Pepper
- 2 tablespoons Chives
Make it
Method
- 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.
Source & rights
Where this recipe comes from
Adapted from “Parmesan Cheese Soufflé” by Wikibooks contributors, revision 4518317, licensed under CC BY-SA 4.0.
This source recipe has been reformatted for Pantry Start but has not yet been kitchen-tested by our editors. Check current food-safety guidance and use your judgment.