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1
Preheat the oven to 375.
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2
Butter an 8-inch square glass baking dish and dust with Parmigiano-Reggiano.
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3
In a saucepan, melt the 6 tablespoons of butter.
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4
Whisk in the flour and garlic and cook over moderate heat for 2 minutes.
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5
Add the milk and whisk until thickened, 2 minutes.
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6
Discard the garlic.
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7
Add the Comte and the 1/2 cup of Parmigiano-Reggiano.
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8
Season with salt and white pepper.
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9
Transfer to a food processor and pulse until smooth.
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10
Add the yolks and pulse again; transfer the cheese mixture to a large bowl.
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11
Rinse out the food processor bowl.
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12
In a clean bowl, using an electric mixer, beat the egg whites at high speed until soft peaks form.
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13
Thoroughly fold the egg whites into the cheese mixture.
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14
Scrape the batter into the prepared dish and smooth the surface.
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15
Bake for about 30 minutes, until risen and golden.
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16
Let the souffle cool for 10 minutes.
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17
In a saucepan, bring the cream and milk to a boil; transfer to the food processor.
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18
Add the Comte and Parmigiano-Reggiano and let stand for 5 minutes.
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19
Process until smooth.
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20
Season with salt and white pepper.
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21
Turn on the broiler.
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22
Invert the souffle onto a baking sheet and broil 8 inches from the heat for 30 seconds, until golden.
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23
Slice the souffle and serve with the parmesan cream.
