Ricotta Souffles w/ Lemon & Rosemary
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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!
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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.
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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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Comments
You're so good!!
xox, Marie
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
Only change I'd make for my taste is to reduce the sugar somewhat.
Was a big hit!