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Ingredients

• 1/4 cup plus 2 tablespoons freshly grated Parmigiano-Reggiano cheese
• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 1 1/4 cups heavy cream
• 4 large eggs, separated, plus 3 large egg whites
• 3 tablespoons dry sherry
• 6 ounces Gruyère cheese, shredded; 2 packed cups
• 2 tablespoons sour cream
• 1 1/4 teaspoons kosher salt
• 1 teaspoon Dijon mustard
• 1/2 teaspoon dry mustard
• 1/2 teaspoon cayenne pepper
• 1/4 teaspoon cream of tartar

Description

Best-Ever Cheese Soufflé - The Huffington Post

Kitchen Daily