Ingredient

Soufflé

• 6 tablespoons unsalted butter, plus more for greasing
• 1/2 cup freshly grated Parmigiano-Reggiano cheese (2 ounces), plus more for dusting
• 6 tablespoons all-purpose flour
• 1 garlic clove, peeled
• 1 cup milk
• 1/2 cup shredded Comté cheese
• Kosher salt
• Freshly ground white pepper
• 4 large eggs, separated

Parmesan cream

• 1/2 cup heavy cream
• 1/4 cup milk
• 1/3 cup shredded Comté cheese
• 1/3 cup freshly grated Parmigiano-Reggiano cheese (1 1/2 ounces)
• Salt and freshly ground white pepper

Direction

1. Preheat the oven to 375°. Butter an 8-inch square glass baking dish and dust with Parmigiano-Reggiano. In a saucepan, melt the 6 tablespoons of butter. Whisk in the flour and garlic and cook over moderate heat for 2 minutes. Add the milk and whisk until thickened, 2 minutes. Discard the garlic. Add the Comté and the 1/2 cup of Parmigiano-Reggiano. Season with salt and white pepper. Transfer to a food processor and pulse until smooth. Add the yolks and pulse again; transfer the cheese mixture to a large bowl. Rinse out the food processor bowl.
2. In a clean bowl, using an electric mixer, beat the egg whites at high speed until soft peaks form. Thoroughly fold the egg whites into the cheese mixture. Scrape the batter into the prepared dish and smooth the surface. Bake for about 30 minutes, until risen and golden. Let the soufflé cool for 10 minutes.
3. In a saucepan, bring the cream and milk to a boil; transfer to the food processor. Add the Comté and Parmigiano-Reggiano and let stand for 5 minutes. Process until smooth. Season with salt and white pepper.
4. Turn on the broiler. Invert the soufflé onto a baking sheet and broil 8 inches from the heat for 30 seconds, until golden. Slice the soufflé and serve with the parmesan cream.