Best-Ever Cheese Soufflé

• porcje: 6 servings
• całkowity czas: 1 hour

Składniki

3 tablespoons unsalted butter, plus more to grease dish

1/4 cup plus 2 tablespoons freshly grated Parmigiano-Reggiano cheese, divided

3 tablespoons all-purpose flour

1 1/4 cups heavy cream

4 large eggs, separated, plus 3 large egg whites

3 tablespoons dry sherry

6 ounces Gruyère cheese, shredded (2 packed cups)

2 tablespoons sour cream

1 1/4 teaspoons kosher salt

1 teaspoon Dijon mustard

1/2 teaspoon dry mustard

1/4 teaspoon cayenne pepper

1/4 teaspoon cream of tartar

Wskazówki

Gather ingredients.

Preheat the oven to 375°F. Butter a 1 1/2-quart soufflé 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 constantly.

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, Gruyère, 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 the whites into the soufflé 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 soufflé is golden brown and puffed. Serve right away.

Wartości Odżywcze

• Kalorie: 2566 kcal
• Tłuszcz Całkowity: 230 g
• Tłuszcz Nasycony: 135 g
• Tłuszcz Nienasycony: 0 g
• Cholesterol: 1377 mg
• Sód: 3922 mg
• Węglowodany Całkowite: 42 g
• Błonnik Pokarmowy: 1 g
• Cukry Całkowite: 12 g
• Białko: 84 g