Today we present a tasty, enveloping, comforting recipe – in short, something special for cold winter days. The star, as always on this blog, is Parmigiano Reggiano, the king of cheeses, which we at San Simone produce in many different maturations, from 12 to 100 months!
Parmesan Soufflé Recipe
Ingredients for 4 servings:
- 90g Parmigiano Reggiano 30 months
- 250 ml fresh cream
- 2 eggs
- 1 teaspoon cornstarch
- salt
- pepper
- nutmeg
- butter
Method:
- Start by grating the Parmigiano Reggiano. If you have any hardened Parmesan leftover in the fridge, this is the perfect opportunity to use it; otherwise, choose a good 30-month aged one, with a decisive and harmonious flavor.
- Whisk the eggs together with the grated Parmigiano Reggiano.
- Pour the cream into a small saucepan. Then add the cornstarch dissolved in a tablespoon of water. Bring the cream to a boil.
- When it boils, remove the cream from the heat, season with salt, pepper, and nutmeg.
- Gradually add the cream to the eggs, stirring quickly with a whisk to obtain a smooth mixture.
- Fill buttered aluminum molds with the mixture and place them in a bain-marie. Alternatively, create a single soufflé to bake in a terracotta cocotte.
- Bake the Parmigiano cream in a preheated oven at 160°C for about 20 minutes. Remove your Parmigiano Reggiano soufflés from the oven and garnish as desired.
How to serve Parmigiano Reggiano soufflés
Parmesan soufflés are truly versatile. You can pair them in many different ways. Here are some ideas:
- With Parmigiano Reggiano crisps
- With zucchini cream soup
- With pumpkin and mushroom cream soup
- With porcini mushrooms
