Cheese Soufflé (Parmesan)

This Parmesan cheese soufflé is a lighter and different taste than the classic Gruyère or Cheddar. It makes for a simple and elegant starter for dinner or a main course for lunch.

3 cups Parmesan cheese, freshly grated
1 Tbsp. butter
2 cups sour cream
½ cup all-purpose flour, unbleached
5 large egg yolks
7 large egg whites
1 tsp. sea salt
½ tsp. cayenne
2 Tbsp. fresh chives, chopped

Preheat oven to 350°F.

Butter a 2 qt soufflé 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. Whisk vigorously until stiff peaks form. Gently fold egg whites into sour cream mixture.

Pour the batter into the prepared soufflé dish and bake until soufflé has risen 2-3" above the rim and top is golden brown, about 1-1½ hours.

Serve immediately.

Makes 4 servings.