3 tablespoons of butter
1/4 cup of wheat flour (30 g)
1 cup of fresh cream (240 ml)
1/2 cup of grated Parmesan cheese (90 g)
1 tablespoon of grated lemon zest
5 egg yolks
1/3 cup of freshly squeezed lemon juice (80 ml)
6 egg whites
3 tablespoons of butter
1/4 cup of wheat flour (30 g)
1 cup of fresh cream (240 ml)
1/2 cup of grated Parmesan cheese (90 g)
1 tablespoon of grated lemon zest
5 egg yolks
1/3 cup of freshly squeezed lemon juice (80 ml)
6 egg whites
Preheat the oven to 350°F (medium)
Butter a refrigerator-safe mold with capacity for 2 liters and dust it with Parmesan cheese. Reserve
In a small saucepan, melt the butter over medium heat
Add the wheat flour and mix well with a wooden spoon until a homogeneous mass is formed (about 1 minute)
Remove from heat and add the cream, Parmesan cheese, and lemon zest
Return to heat, stirring constantly, until boiling. Reserve
In a medium bowl, beat the egg yolks with a hand mixer (chicote) until thickened (about 5 minutes)
Gradually add the cream to the egg mixture
Add the freshly squeezed lemon juice and reserve
In a stand mixer, beat the egg whites until stiff peaks form
Add some of the egg whites to the reserved cream mixture and mix delicately with a spatula to incorporate well
Add the remaining ingredients, mixing carefully
Transfer to the prepared mold and bake in a preheated oven (place a cake plate on the lowest rack of the oven, pour hot water up to 2/3 of its height, and place the mold with soufflé on top)
Bake until risen and golden (about 1 hour)
Serve immediately
394 calories per serving
