Souffles are so elegant and so easy, however, there is one problem: they always flop! There is a 5 minute window to take a pic, serve and eat before the beautiful puff sinks!
Everything tastes better with ricotta cheese, so I decided on ricotta souffles. Marie from Proud Italian Cook made delicious looking pots with ricotta & blueberries, so I used her basic souffle recipe and added lemon and fresh rosemary and took out the berries.
The results were fantastic! There is no butter or flour in this recipe, so it's not totally fattening. It's high in protein because of the cheese and eggs! (who am I kidding?).
Ricotta Souffles with Lemon & Rosemary: serves 4
12 oz. of ricotta cheese
4 eggs, separated
1/2 cup sugar
zest of a lemon
1 tsp of fresh chopped rosemary
1. Preheat oven to 350F. Beat the egg yolks and sugar in a small bowl until pale and creamy.
Transfer to a large bowl and add the ricotta, lemon zest & rosemary and mix well.
2. In a separate bowl, whisk the egg whites into stiff peaks. Next, fold the whites into the ricotta mixture, gently to keep the volume.
3. Lightly grease 4 individual, 1-cup ramekins. Spoon ricotta filling over the top. Place on a baking tray and bake 20-25 minutes, or until puffed and lightly browned. Serve immediately, and dust with powdered sugar.
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30 comments:
Gorgeous looking souffles. I've got a little extra ricotta and maybe I'll try these. Stop by my blog. I have something for you.
What a lovely souffle! You are so right about taking pictures - I had a souffle last week and at first put it in the direct sunlight and there was a shadow that I really didn't want in a picture, by the time I took a few pictures and moved it to a different place, the souffle flopped. You can see on the pictures it slowly going down :) Fortunately, i was able to crop the shadow out of the first picture successfully.
great looking souffles and nice job working the camera in your 5 minute window.
A soufflé is one of the most glamourous dishes I can think of. Your soufflés look puffed all right madame Stacey.
Those are gorgeous & I'm totally with you on the nonfattening thing!
Beautiful job Stacey! That deep golden color is perfect. Do you use convection? I never know when I should use it when I'm baking. Love your cute little pots too! I wonder how this would work in just one big souffle dish, who cares if it sinks, look at that nice creamy fluffy texture inside!
You're so good!!
xox, Marie
I bet they taste the same even when they have flopped! And really cute little ramekins!
These look so good. I love the addition of rosemary. Do you drain the ricotta first, or use right out of the container?
I like the use of rosemary. sounds delicious and came out looking great pre-flop :)
Stacey...they are beautiful and definitely not a flop!! Interesting article with recipes here: http://www.nytimes.com/2000/03/08/dining/the-modern-souffle-bastion-of-strength.html?sec=&spon=&pagewanted=all
looks fabulous!
GORGEOUS Souffles!! Love them!
Wow! Gorgeous! I just watched Chef Hubert Keller teaching how easy it is to make souffle-- and I am building up the courage to do this.
I just made pudding cake, so that was my first baby step. I hope mine turns out as pretty as yours...lemon & ricotta are two of my fave ingredients.
I can taste it, now... at 8:30am.
Deb
Oh they look totally sophisticated and amazing... would it be overkill to want to pour in some boozey custard cream? Maybe a sweet lemony sabayon? Why is my mouth so moist all of a sudden?
These souffles look fantastic! I've never had souffles with ricotta but I'm sure they are delicious! I love ricotta cheese in both sweet and savory dishes!
This looks really great. I've never tried to make a souffle before, but I really like this combination of flavors.
This looks really great. I've never tried to make a souffle before, but I really like this combination of flavors.
Stunning, even after they've fallen. ;)I love lemon and rosemary together, it's such a great combo.
Looks GREAT Sta! Love the substitutions!!!
Gorgeous, Stacey! Your creations always look that way, though!
I love ricotta cheese - it should be a food group in itself!
Beautiful souffles! I love the flavors of lemon & rosemary together.
Nice flavor combination...they look pretty and tasty.
I've never made a souffle but now I want to.
stacy, these look great. i can totally relate to how beautiful but then frustrating a souffle can be. someday someone is going to invent SOMETHING that keeps them puffed! i still don't know how restaurants do it.
Your souffles look absolutely perfect! Love that flavor combination too.
Good job working in the pictures! I hope you got to eat one while it was still puffed up! Looks delicious : )
It looks like where the rosemary gets added got left out of the recipe. Sounds like it should go in with the lemon zest? Or is it just for garnish?
Just finished making this, and boy were they good!
Only change I'd make for my taste is to reduce the sugar somewhat.
Was a big hit!
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