Recipe information
Yield
serves 6
Ingredients
4
1
1
6
1
2
2
1
6
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Preparation
Step 1
Preheat the oven to 400°F, with a rack in the middle. Brush the outer lip of a 2-quart soufflé dish with melted butter. Tie a sheet of parchment around the dish with kitchen twine so it extends 3 inches above the rim. Brush the inside of both the dish and the collar with melted butter. Dust with Parmesan cheese; tap out excess. Chill the dish in the freezer 15 minutes.
Step 2
Heat the butter in a medium saucepan over medium heat. Add the shallot; cook until soft, 3 to 4 minutes. Add the flour; cook, whisking, 3 minutes. Whisk in the milk, herbs, and spices. Bring to a boil. Reduce heat to low; whisk until thick, about 4 minutes. Add the cheeses; whisk until melted. Season with 1 teaspoon salt and pepper to taste. Pour into a bowl; stir in the yolks.
Step 3
Using a balloon whisk, beat the whites and a pinch of salt in a copper bowl to stiff peaks. (Or beat with an electric mixer in a stainless-steel bowl with cream of tartar.)
Step 4
Spoon one-third of the whites onto the base. Fold them in: Cut through the center of the mixture with a large rubber spatula; gently turn the spatula over. Rotate the bowl a quarter-turn; continue folding in the whites and turning the bowl until mostly combined. Fold in the remaining whites, one-third at a time.
Step 5
Pour the mixture into the prepared dish. Bake 15 minutes. Reduce temperature to 375°F; bake until set, 16 to 18 minutes. Remove the collar, and serve immediately
