This recipe yield 10 cups of soufflé. I highly recommend using a gram scale for accurate measurements.
0,250 kg of ricotta
0,025 kg of cornstarch
0,040 kg of egg yolks
0,080 kg of Emmenthal Cheese
Pinch of nutmeg
Pinch of salt
Pinch of white pepper
Butter and flour to coat the soufflé mold
0,100 kg of egg whites
Pinch of cream of tartar
In a sauce pan mix the ricotta with the cornstarch and bring it to boil for one minute. Add the shredded Emmenthal. When the mixture is lukewarm, add the egg yolks. Mix it well and keep it cold.
Melt the butter to coat the molds. The trick is to use a brush and do it in vertical movements from the bottom to the rim. Never go around with the brush, no horizontal strokes. Remember: you want the soufflé to go up. Clean the edge of the mold with your finger and place it in the refrigerator. Repeat the procedure after it has cooled well. This time flour the mold afterwards. Remember to tap it well to remove any excess of flour. Place it in the fridge until you are ready to use it.
Beat the egg whites with a pinch of salt and cream of tartar until you get firm peaks. Mix 1/3 of the whites with the cheese base. Slowly finish by incorporating the whites.
Fill the molds with the help of a pastry bag. Smooth the top and remember to clean the rim of the baking dish with your finger. You can now place it in the refrigerator until ready to go to the oven. It can also be frozen.
Preheat the oven to 360. The souffles should be ready in 15 minutes, or 20 -25 minutes if frozen. Serve immediately