Ingredients

Start to finish: 2 hours, 15 minutes active

1 tablespoon unsalted butter
3 cups freshly grated Parmesan cheese
2 cups low-fat sour cream
1/2 cup all-purpose flour
5 large egg yolks
7 large egg whites
1 teaspoon salt
1/2 teaspoon cayenne
2 tablespoons chopped fresh chives

Directions

Preheat the oven to 350 F.

Butter a 2-quart souffle dish. Add 1 cup cheese, tilting dish to evenly coat the bottom and sides. Shake out any excess. Set aside in the refrigerator.

Place the sour cream in a large mixing bowl. Sift the flour into sour cream, then whisk until well combined.

Add the egg yolks, one at a time, whisking after each addition. Stir in salt, cayenne, chives, and remaining 2 cups cheese.

In a clean, large bowl (copper is ideal), vigorously whisk the egg whites until stiff peaks form. Gently fold egg whites into the sour cream mixture. Pour the batter into the prepared souffle dish and bake until souffle has risen 2 to 3 inches above the rim and top is golden brown, 1 to 1 1/2 hours. Serve immediately.

Makes 4 servings.