A menu staple of French cooks, light, airy cheese soufflés melt deliciously in the mouth. To help these soufflés rise, butter the rim of the mold well, and mix one-third of the whites into the sauce, while still hot, before folding the sauce into the remaining whites.
In a saucepan over low heat, melt the remaining
Using a balloon whisk or an electric mixer, beat the egg whites with the cream of tartar until stiff peaks form. Using a spatula, gently fold one-third of the egg whites into the cheese mixture, then fold the cheese mixture gently but quickly into the remaining egg whites.
Pour the mixture into the chilled soufflé mold and place on a baking sheet. Bake until puffy and golden and a toothpick inserted into the center comes out clean, about 30 minutes. Serve at once.
© 2013 All rights reserved. Published by Weldon Owen.