“New” Classic Cheese Soufflé
Generously butter the sides and bottom of a 1½-quart soufflé dish. Add the Pecorino, shaking the dish to coat evenly. Set aside.
In a 2-quart heavy-bottomed saucepan (preferably enameled cast-iron), bring the cream to a boil over medium heat. Reduce the heat to maintain a brisk simmer. Continue simmering, stirring with a heatproof spatula to prevent sticking, until the cream has reduced by nearly half and thickened to the consistency of a sauce, about 25 minutes. Remove from the heat. (Note: Watch the cream carefully, as it tends to boil over. If it bubbles too high in the pan, whisk it to reduce the foaming.)
Stir in the egg yolks. Add the salt, cayenne, nutmeg, and white pepper. Add the Marisa and stir until smooth. Cover the pan and set aside. (Note: The sauce can be prepared up to 2 hours in advance.)
Beat the egg whites just until stiff peaks form. Fold about one-quarter into the cheese sauce, then fold in one-third of the Zamorano. Continue folding in equal quantities of the egg whites and Zamorano until all have been added. Transfer the result to the prepared soufflé dish. (Note: It will not fill the dish.)
Place the soufflé dish on the oven rack and immediately reduce the oven temperature to 375°F. Bake until the top of the soufflé has puffed up and turned golden brown, about 25 minutes. (Note: The center should move only slightly when the dish is jiggled.) Serve immediately, scooping from top to bottom with two spoons. Include some of the creamy center with each serving.
Recipe by Jill Van Cleave
Jill is a Chicago-based food consultant specializing in recipe development.
Photo by Matt Armendariz
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