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We’re getting in the kitchen using New York chefs preparing designs, and Alex Guarnaschelli shares a family recipe from a kitchen Butter, in her Midtown restaurant this month. Guarnaschelli trained in France, where she learned methods she applies to her cooking today and lived, but her souffle was at home with her mum. Explore 10 great places to enjoy the pros’ cooking at the gallery above, and discover a complete  demonstration, French cooking tips and wine pairing choices below when you are ready to test your hands.

My mother’s cheese soufflé (serves 6)

Chef Alex Guarnaschelli


3 tablespoons unsalted butter, plus additional (softened) butter for brushing the ramekin(s)

2 tablespoons and one-quarter cup freshly grated Parmigiano Reggiano cheese

3 Tbsp flour

1 1/4 cups heavy cream

3/4 Tsp kosher salt

1/4 Tsp cayenne

1 Tsp Dijon mustard

1/2 teaspoon dry mustard

1 cup freshly grated Gruyere cheese

2 Tbsp sour cream

3 Tbsp Dry Sherry

4 large egg yolks

8 Oz coarsely shredded Gruyère cheese (2 packed cups)

7 egg whites

1/4 teaspoon cream of tartar


1. Preheat the oven to 375° F.

2.  Prepare the ramekins: Brush six 1-cup ramekins (or, as my mother did, you 1 1/2 quart ramekin) using butter. Lightly coat the ramekins with two tablespoons of the Parmigiano Reggiano and set them (or it) onto a sturdy baking sheet.

3.  Prepare the batter: In a medium saucepan, melt the 3 tablespoons of butter. Whisk in the flour and cook over medium heat for 1 minute. Whisk in the cream and cook over moderately low heat until smooth and thick, for about two minutes. Stir in cayenne and the salt. Stir in the mustard, dry mustard, Gruyere, sour cream, Sherry along with the remaining Parmesan cheese. Stir to blend. Stir in the egg yolk. Let cool.

4.  Insert the egg whites: In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites with the cream of tartar at medium-high rate until frothy. Increase the speed to high and beat until firm peaks form. Fold the egg whites into the base until no streaks of white remain.

5.  Cook and serve the soufflé: use a large spoon to spoon the soufflé mixture into the ramekins (or ramekin), filling them into 1/2 inch below the border. Run your thumb inside the rim of each ramekin to assist the soufflés rise. Place a skillet with 1 inch of water on the floor of the oven to create steam. For individual soufflés, bake at the bottom third of the oven before the soufflés are puffed and golden brown, about 20 minutes. Bake for 45 minutes. Serve immediately.

Notice: The recipe can be ready through Step 2 and refrigerated overnight. When the egg whites have been incorporated, cook and serve immediately.

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