A delightful recipe for savory parmesan soufflés, perfect as an appetizer or a light side dish. This recipe from chef Sophie Chamberlain features a rich parmesan and cream base, baked in a 'bagno maria' for a delicate texture.
1. Preheat oven to 400°F.
2. Beat the eggs and the white until pale; add the grated parmesan cheese and cream, a pinch of salt and mix well together.
3. Ladle the mixture into individual silicone molds (or ramekins); place each dish into a baking tray filled half way up with water so that the soufflé cooks in a ‘bagno maria’ (water bath).
4. Put the tray into a hot oven and bake for approximately 30 minutes.
5. Loosen the soufflés from the mold and flip upside down onto plates (or serve directly in ramekins if you are using them).
6. Top with some fresh parm and black pepper and enjoy immediately while they're piping hot!
