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Name: Savory souffle
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 3 tbs unsalted butter; 1/4 cup + 2 tbs grated cheese parm; 3 tbs flour; 1 1/4 cup heavy cream; 4 large eggs separated; 3 egg whites; 3 tbs dry sherry; 2 cups shredded gruyere; 2 tbs sour cream; 1 1/4 tsp salt; 1 tsp Dijon mustard; 1/2 tsp dry mustard; 1/4 tsp cayenne pepper; 1/4 tsp cream of tartar

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INGREDIENTS

3 tbs unsalted butter
1/4 cup + 2 tbs grated cheese ; parm
3 tbs flour
1 1/4 cup heavy cream
4 large eggs ; separated
3 egg whites
3 tbs dry sherry
2 cups shredded gruyere
2 tbs sour cream
1 1/4 tsp salt
1 tsp Dijon mustard
1/2 tsp dry mustard
1/4 tsp cayenne pepper
1/4 tsp cream of tartar

INSTRUCTIONS

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.

NOTES

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Savory souffle

3 tbs unsalted butter
1/4 cup + 2 tbs grated cheese parm
3 tbs flour
1 1/4 cup heavy cream
4 large eggs separated
3 egg whites
3 tbs dry sherry
2 cups shredded gruyere
2 tbs sour cream
1 1/4 tsp salt
1 tsp Dijon mustard
1/2 tsp dry mustard
1/4 tsp cayenne pepper
1/4 tsp cream of tartar

Preheat the oven to 375°F. Butter a 1 1/2-quart soufflé dish and coat it with 2 tablespoons of the Parmigiano-Reggiano.

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Nutrition

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Serving Size: 1 Serving (1608g)
Recipe Makes: 1 Servings

Calories: 3407
Calories from Fat: 2361 (69%)

Amt Per Serving		% DV

	Total Fat 262.4g	350 %
	Saturated Fat 129.6g	648 %
	Monounsaturated Fat 85.9g
	Polyunsanturated Fat 21g
Cholesterol 4771.4mg		1468 %
Sodium 2421.2mg		83 %
Potassium 1927.6mg		51 %
Total Carbohydrate 48.8g		14 %
	Dietary Fiber 0.6g	2 %
	Sugars, other 48.3g
Protein 205.8g		294 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 3407

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