“New” Classic Cheese Soufflé
The creamy center of these soufflés are made even more decadent with the tang of two different sheep's milk cheese.
- 1 tablespoon unsalted butter, softened
- 2 tablespoons finely grated
- Pecorino cheese
- 2 cups heavy cream
- 4 large egg yolks, at room temperature
- ¼ teaspoon sea salt
- Pinch of cayenne pepper
- Pinch of nutmeg
- Pinch of white pepper
- 3 ounces Marisa sheep’s milk cheese, coarsely grated or shredded (to make ¾ to 1 cup)
- 5 large egg whites, at room temperature
- 1 ounce Zamorano sheep’s milk cheese, coarsely grated or shredded (to make ⅓ cup)
- Position a rack in the bottom third of the oven. Heat the oven to 400°F.
- 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.
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