45 minutes ago
Thursday, April 2, 2009
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.