Cheese Souffle

Cheese Souffle
Makes 1 souffle – Adapted from Food & Wine

Happy National Cheese day! Here is a recipe we love just in time to celebrate.

• 1/4 cup plus 2 tablespoons parmesan cheese
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 1 1/4 cups heavy cream
• 3 tablespoons brandy or sherry
• 6 ounces shredded gruyere cheese
• 2 tablespoons sour cream
• 1 teaspoon dijon mustard
• 1/2 teaspoon dry mustard
• 1/4 teaspoon cayenne
• 4 large eggs, separated
• 3 large egg whites
• 1/4 teaspoon cream of tartar

1. Preheat the oven to 375 degrees. Butter a 1 1/2-quart soufflé dish and coat it with 2 tablespoons of parmesan cheese.
2. In a medium saucepan, melt the butter. Stir in the flour to make a paste. Gradually whisk in the cream and bring to a boil over moderate heat, whisking. Reduce the heat to low and cook, whisking, until very thick, 3 minutes. Transfer the base to a large bowl; let cool. Stir in the egg yolks, sherry, Gruyère, sour cream, salt, Dijon mustard, dry mustard, cayenne and the remaining 1/4 cup of parmesan.
3. Put the 7 egg whites in a large stainless steel bowl. Add the cream of tartar. Using an electric mixer, beat the whites until firm peaks form. Fold one-third of the whites into the soufflé base to lighten it, then fold in the remaining whites until no streaks remain.

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