Three-Cheese Souffle

Directions

1. 1
   Position a rack in the middle of the oven and preheat to 375.
2. 2
   Butter the bottom and sides of a 2-quart souffle dish up to the top edge.
3. 3
   Sprinkle with 1/4 cup parmesan and the cornmeal.
4. 4
   Place in the freezer while you prepare the souffle.
5. 5
   Make the roux: Melt 6 tablespoons butter in a heavy-bottomed saucepan over medium heat and add the garlic.
6. 6
   Stir in the flour, nutmeg and 2 teaspoons salt and cook, stirring, until the flour is cooked but not browned, about 2 minutes.
7. 7
   Whisk in the milk and simmer, whisking constantly, until the mixture is as thick as pudding, about 5 minutes.
8. 8
   Stir in the comte, emmentaler and 3/4 cup parmesan until melted, then remove from the heat.
9. 9
   Stir in the 4 egg yolks one at a time.
10. 10
    Transfer the mixture to a large bowl and stir to cool slightly.
11. 11
    Beat the 6 egg whites and lemon juice in a large bowl with a mixer until soft peaks form.
12. 12
    Fold a quarter of the whites into the cheese base, then fold in the remaining whites.
13. 13
    Place the prepared souffle dish on a baking sheet, pour in the batter and smooth the top.
14. 14
    Run your finger around the inside lip of the dish to push the batter away from the edge and create a ridge.
15. 15
    Scatter the remaining 1/4 cup parmesan on top.
16. 16
    Transfer to the oven and immediately reduce the temperature to 325.
17. 17
    Bake until golden and puffed about 2 inches above the lip of the dish, about 35 minutes.
18. 18
    Serve immediately with baguette slices and pate and/or apple butter, if desired.
19. 19
    Photograph by Marcus Nilsson