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BILL BLASS' SOUR CREAM SOUFFLE

This recipe works equally well with half sour cream and half plain no-fat yogurt if you want to cut down on the fat calories. Bill Blass felt that the recipe served eight, but he must have been serving his New York society lady friends who ate very little to maintain their trim figures. It really serves six.

  • 1/2 cup freshly grated Parmesan cheese
  • 1 1/2 cups sour cream
  • 1/2 cup all-purpose flour
  • 5 large egg yolks
  • 1 1/2 teaspoons salt
  • 1/4 to 1/2 teaspoon cayenne pepper
  • 2 tablespoons chopped chives
  • 7 large egg whites

Preheat the oven to 350 degrees and set the oven rack at the lower middle level. Butter a 2-quart souffle dish and coat it with the Parmesan cheese, knocking out the excess and reserving it.

In a large mixing bowl, whip the sour cream and flour together with a whisk or electric mixer. Add the egg yolks one at a time while continuously beating. Stir in the salt, cayenne, chives and remaining Parmesan.

In a separate bowl, beat the egg whites until they reach firm, shiny peaks. Fold the whites into the batter with a rubber spatula until no streaks remain. Pour gently into souffle dish and bake for about 35 minutes. Serves 6.

House Beautiful, December 2002

Thursday, March 13, 2003

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