Cheese Souffle

Directions

1. 1
   Preheat the oven to 400F, with a rack in the middle.
2. 2
   Brush the outer lip of a 2-quart souffle dish with melted butter.
3. 3
   Tie a sheet of parchment around the dish with kitchen twine so it extends 3 inches above the rim.
4. 4
   Brush the inside of both the dish and the collar with melted butter.
5. 5
   Dust with Parmesan cheese; tap out excess.
6. 6
   Chill the dish in the freezer 15 minutes.
7. 7
   Heat the butter in a medium saucepan over medium heat.
8. 8
   Add the shallot; cook until soft, 3 to 4 minutes.
9. 9
   Add the flour; cook, whisking, 3 minutes.
10. 10
    Whisk in the milk, herbs, and spices.
11. 11
    Bring to a boil.
12. 12
    Reduce heat to low; whisk until thick, about 4 minutes.
13. 13
    Add the cheeses; whisk until melted.
14. 14
    Season with 1 teaspoon salt and pepper to taste.
15. 15
    Pour into a bowl; stir in the yolks.
16. 16
    Using a balloon whisk, beat the whites and a pinch of salt in a copper bowl to stiff peaks.
17. 17
    (Or beat with an electric mixer in a stainless-steel bowl with cream of tartar.)
18. 18
    Spoon one-third of the whites onto the base.
19. 19
    Fold them in: Cut through the center of the mixture with a large rubber spatula; gently turn the spatula over.
20. 20
    Rotate the bowl a quarter-turn; continue folding in the whites and turning the bowl until mostly combined.
21. 21
    Fold in the remaining whites, one-third at a time.
22. 22
    Pour the mixture into the prepared dish.
23. 23
    Bake 15 minutes.
24. 24
    Reduce temperature to 375F; bake until set, 16 to 18 minutes.
25. 25
    Remove the collar, and serve immediately