这个也要快点吃,不能太绅士淑女.要抢着吃.

方子:

Ingredients

 * 2 tablespoons finely grated Parmesan cheese
 * 1/2 cup whole milk
 * 1 hachiya persimmon, smashed.
 * 2½ tablespoons unsalted butter
 * 3 tablespoons unbleached all purpose flour
 * ½ teaspoon paprika
 * ½ teaspoon salt
 * pinch of ground nutmeg
 * 5 large egg yolks
 * 1 cup coarsely grated Gruyère or sharp cheddar cheese
 * 5 large egg whites

Instructions

 1. Preheat oven to 400°F.
 2. Butter 6 individual ramekins. Add Parmesan cheese to each dish, rotating at a tilt, coating bottom and sides.
 3. Heat milk in heavy small saucepan over medium-low heat until simmering.
 4. Melt butter in a large saucepan over medium heat. Add flour and whisk until mixture begins to foam and flour loses its raw taste (about 3 minutes — avoid browning). Remove saucepan from heat for 1 minute.
 5. Pour in persimmon, warm milk, whisking until smooth. Return to heat and cook, whisking constantly until thick (2 to 3 minutes). Remove from heat, and whisk in paprika, salt, and nutmeg.
 6. Add egg yolks 1 at a time, whisking to blend after each addition. Sprinkle in cheese and whisk to incorporate. With a rubber spatula or wooden spoon, scrape soufflé base into large bowl. Cool to lukewarm.
 7. Using electric or stand mixer, beat egg whites in a clean, large bowl until stiff but not dry (whites that are too dry cook and taste grainy).
 8. Fold ⅓ of whites into the soufflé base to lighten. Fold in remaining whites in 2 additions. Transfer batter to prepared dishes, divided equally.
 9. Set dishes onto the sheet pan, and place in oven on the lowest rack level. Immediately reduce oven temperature to 375°F. Bake until soufflés are puffed, tops golden brown, and center moves slightly when dish is shaken gently (about 25 minutes). Avoid opening oven door during first 20 minutes.
 10. Serve immediately.