How to Make Cheese Soufflé
The Mission: DIY Best-Ever Cheese Soufflé
Butter a 1 1/2-quart soufflé dish and coat it with 2 tablespoons of the Parmigiano.
First: Prepare the Soufflé Base
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.
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 Parmigiano.
Next: Prepare the Egg Whites
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 1/3 of the whites into the soufflé base to lighten it.
Fold in the remaining whites until no streaks remain.
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.