Special Parmesan Soufflé
Making a soufflé takes some tender-loving care, but that doesn't mean you can't do it. Grab the eggs and other ingredients and say cheese. You can do it!
At a glance
Main Ingredient:
Cooking Method:
Difficulty:
Course/Dish:
Makes:
6 servings
Ingredients
Cooking spray
1/3 cup dry breadcrumbs
2 tbsp. potato starch
1/2 tsp. salt
1/8 tsp. ground red pepper
1/8 tsp. ground nutmeg
1 cup fat-free milk
3/4 cup (3 oz.) fresh Parmesan cheese, grated
1 tbsp. fresh thyme, chopped
1 tbsp. fresh parsley, chopped
1 large egg yolk, lightly beaten
6 large egg whites
1/8 tsp. cream of tartar
Methods/steps
Preheat oven to 350 degrees.
Coat a 1 1/2-quart soufflé dish with cooking spray; sprinkle with 1/3 cup dry breadcrumbs.
Combine potato starch, salt, pepper, and nutmeg in a medium saucepan, and gradually add 1 cup milk, stirring with a whisk. Bring to a boil over medium heat, stirring constantly with a whisk. Cook 1 minute or until thick, stirring constantly (mixture will be thick). Remove from heat; stir in cheese, thyme, and parsley. Spoon mixture into a large bowl, and let stand 1 minute. Whisk in egg yolk.
Place egg whites and cream of tartar in a large bowl; beat with a mixer at high speed until stiff peaks form. Gently stir one-fourth of egg whites into cheese mixture; gently fold in remaining egg whites. Gently spoon mixture into prepared dish. Bake at 350 degrees for 35 minutes or until puffed and golden. Serve immediately.
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