Basil and Parmigiano Soufflé
Guest Cook: Sam Ragland, Chef at Gorham's Bluff

12 oz. butter, unsalted
12 oz. flour
6 cups Half & Half
36 oz. Heavy Cream
2 tsp. Salt
24 oz. Quality Parmigiano Cheese
2 cups Chiffonade Fresh Basil
24 Egg Yolks - pasteurized
24 Egg Whites
1 Greased 2" hotel pan lined with grated parmigiano cheese

Prepare soufflé pan with grease and parm, refrigerate. Combine butter and flour to form a roux. Let cook for 10 minutes, whisk in half & half and heavy cream. Cook until thickened and creamy, add salt. Whisk in parmigiano, cook until homogenized. Remove to a bowl, cool slightly, tempter in yolks. Let cool to room temperature. Whip whites until stiff peaks. Fold Chiffonade of basil into cheese base. Fold in 1/3 of whites into cheese mixture to soften. Fold in remaining whites. Place mixture in a parmesan coasted hotel pan. Bake 400º for approximately 45 minutes. Remove from oven when skewer comes out relatively clean. Remove soufflé, gently force sides of soufflé towards center to minimize falling. Cool and portion.

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