From:The Log House & Homestead, Vergas, Minnesota

Sour Cream Soufflé

6 large egg yolks
1/2 cup sour cream mixed with 1/4 cup grated Parmesan cheese
1/4 tsp salt
6 stiff-beaten egg whites
3 tablespoons butter
1/2 cup sour cream sweetened with 1 tsp sugar or to taste
Fresh berries of your choice


Beat egg yolks till thick and lemon-colored, about 5 minutes; beat in 1/2 cup of sour cream/parmesan cheese mixture and salt.
Fold in egg whites. Melt butter in a 10" heavy, oven-going skillet; pour in egg mixture, leveling gently. Cook over very low heat
10 minutes. Carefully move to 325 degree oven and bake for 15 minutes until golden and puffed. Cut into 4 wedges and serve
with a dollop of the sweetened sour cream and top with berries. Serves 4.