Ingredients
- unsalted butter1 tbsp
- parmesan cheese, freshly grated3 cup
- sour cream, low-fat2 cup
- all purpose flour1/2 cup
- egg yolks, large5
- egg white, large7
- salt1 tsp
- cayenne pepper1/2 tsp
- chives, fresh, chopped2 tbsp
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 11 steps
Preheat oven to 350°F (175˚C).
Butter a 2-quart (2 liter) soufflé dish.
Add 1 cup cheese, tilting dish to evenly coat the bottom and sides. Shake out any excess. Set dish aside in refrigerator.
Place the sour cream in a large mixing bowl.
Sift the flour into the sour cream, then whisk until well combined.
Add the egg yolks, one at a time, whisking after each addition.
Stir in salt, cayenne, chives, and remaining 2 cups cheese.
In a large clean bowl (copper is ideal), vigorously whip the egg whites until stiff peaks form.
Gently fold egg whites into the sour cream mixture.
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).
Serve immediately.
