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1
Preheat the oven to 375.
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2
In a bowl, using a wooden spoon, blend the Parmigiano-Reggiano with the butter and potato starch until crumbly.
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3
Sprinkle tablespoons of the mixture onto a large nonstick baking sheet and lightly press them into neat 2 1/2-inch rounds spaced 2 inches apart.
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4
Bake for 3 minutes or until smooth, pale golden crackers form.
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5
Let the crackers cool on the baking sheet for about 30 seconds, then, using a spatula, carefully transfer them to a rack to cool and crisp.
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6
Leave the oven on.
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7
Lightly butter eight 1/3- to 1/2-cup ramekins and set them on a baking sheet.
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8
In a large bowl, whip the heavy cream until soft peaks form.
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9
Blend in the ricotta and Parmigiano-Reggiano.
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10
In a large bowl, beat the egg whites with a pinch of salt, then whip them until firm peaks form.
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11
Using a spatula, stir one-third of the beaten whites into the ricotta mixture to loosen it, then fold in the remaining whites just until blended.
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12
Spoon the souffle mixture into the prepared ramekins; run your thumb around the inside edge of the ramekins to clean them.
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13
Bake the souffles in the center of the oven for about 20 minutes, or until puffed and slightly loose in the center.
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14
In a small saucepan, bring the chicken stock to a boil.
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15
In another small saucepan, bring the heavy cream to a simmer over low heat.
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16
Add the Parmigiano-Reggiano to the cream and whisk to blend.
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17
Whisk in the hot chicken stock until smooth and remove from the heat.
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18
When the souffles are done, turn them out onto small plates; if they don't release easily, run a thin knife around the edge of the souffles and try again.
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19
Pour the sauce around the souffles, top each one with a Parmigiano cracker and serve at once.
