Soufflé of Parmesan Cheeseby Paola Malpezzi-Price - Wednesday, February 2, 2011
Sformato di Parmigiano or Soufflé of Parmesan Cheese
We often receive requests from customers who have eaten something fabulous on tour and are hopeful that we can find or have a recipe for them. A recent example is a Parmesan Pudding or Soufflé that Toni Atkinson enjoyed on a trip way back in 2005!
Toni described the soufflé as one of the best things she has ever eaten and was determine to recreate it in 2011. After a number of emails back and forth between the ExperiencePlus! U.S. and Italy offices a recipe was finally found and Paola provided the translation. Toni reports that although her version had “probably fallen” the results were nearly perfect. She also cautions that it’s important to be patient and wait for the souffle to cool to enjoy the silky smooth texture.
- Four cups of Parmigiano Reggiano cheese, grated and fluffy, not packed into the measuring cup
- Six eggs
- One cup and a half of whipping cream
- Salt and pepper
Preheat Oven to 300F:
- Put eggs and some salt in the blender and mix for about 30 seconds.
- Add the grated cheese, the cream and freshly grated black pepper and mix for another 30 seconds.
- Generously butter a soufflé pan, or individual soufflé pans, and pour in the mixture.
- Bake in a water bath for about an hour for a large pan or 45 minutes for individual pans. (A knife inserted in the middle should come out clean. If the tops start to brown too much cover with foil.)
- After removing from the oven let sit in the water bath for 5 to 10 minutes before removing. Slide a knife around the edge of the pan and invert the soufflé on to a plate to remove.
Serve at room temperature as an appetizer great with a spinach sauce, asparagus, or on its own.