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1
Position a rack in the middle of the oven and preheat to 375.
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2
Butter the bottom and sides of a 2-quart souffle dish up to the top edge.
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3
Sprinkle with 1/4 cup parmesan and the cornmeal.
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4
Place in the freezer while you prepare the souffle.
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5
Make the roux: Melt 6 tablespoons butter in a heavy-bottomed saucepan over medium heat and add the garlic.
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6
Stir in the flour, nutmeg and 2 teaspoons salt and cook, stirring, until the flour is cooked but not browned, about 2 minutes.
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7
Whisk in the milk and simmer, whisking constantly, until the mixture is as thick as pudding, about 5 minutes.
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8
Stir in the comte, emmentaler and 3/4 cup parmesan until melted, then remove from the heat.
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9
Stir in the 4 egg yolks one at a time.
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10
Transfer the mixture to a large bowl and stir to cool slightly.
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11
Beat the 6 egg whites and lemon juice in a large bowl with a mixer until soft peaks form.
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12
Fold a quarter of the whites into the cheese base, then fold in the remaining whites.
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13
Place the prepared souffle dish on a baking sheet, pour in the batter and smooth the top.
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14
Run your finger around the inside lip of the dish to push the batter away from the edge and create a ridge.
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15
Scatter the remaining 1/4 cup parmesan on top.
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16
Transfer to the oven and immediately reduce the temperature to 325.
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17
Bake until golden and puffed about 2 inches above the lip of the dish, about 35 minutes.
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18
Serve immediately with baguette slices and pate and/or apple butter, if desired.
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19
Photograph by Marcus Nilsson
