HERBED RICOTTA SOUFFLE
The French classic goes fuss-free (and tres light), with fresh ricotta providing creaminess rather than traditional bechamel sauce.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 8
Steps:
- Heat oven to 375 degrees and position rack in lower third. Butter a one-quart casserole dish and dust with flour, shaking out excess. In a bowl, whisk ricotta, egg yolks, salt, and herbs. Season with pepper. In a separate bowl, whisk whites until stiff peaks form. Working in two batches, gently fold whites with a large rubber spatula into ricotta mixture until just combined.
- Pour mixture into prepared dish and bake until puffed, golden brown, and firm to the touch, 30 to 32 minutes.
Nutrition Facts : Calories 220 g, Cholesterol 245 g, Fat 14 g, Protein 17 g, SaturatedFat 7 g, Sodium 327 g
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Snn Nmv
snmv@yahoo.comI'm not sure why, but my souffle didn't rise very much. It was still tasty, but it wasn't as fluffy as I expected.
Iftikhar Iftikhar
i-iftikhar64@yahoo.comThis souffle was a bit bland for my taste. I think I would add more herbs and spices next time.
Kiran Chaulagain
c_k85@hotmail.comI made this souffle for my family and they all loved it. It was a great way to use up some leftover ricotta cheese.
LOTEA GAMERS
l_gamers49@hotmail.co.ukThis souffle is a bit time-consuming to make, but it's definitely worth the effort. It's a showstopper dish that will impress your guests.
Ghazanfar bhai
g-bhai@hotmail.comI'm not a big fan of ricotta cheese, but I loved this souffle. The herbs and spices really complemented the cheese and made it very flavorful.
Ronaldo Mcintosh
mcintosh.r91@yahoo.comThis recipe is a keeper! The souffle was light and fluffy, with a beautiful golden crust. It was the perfect dish for my dinner party.
Anayzia Johnson
a_j41@hotmail.comI'm not sure what I did wrong, but my souffle didn't turn out as expected. It was still tasty, but it was more like a pancake than a souffle.
Shavneel Nand
s@gmail.comThis souffle was a total disaster. It didn't rise and it was completely inedible.
Myrina Perez
m-p24@hotmail.comI love this recipe! It's so easy to make and it always turns out delicious.
Huncho Jnr
h-jnr@yahoo.comI followed the recipe exactly and my souffle turned out perfectly. It was so light and airy, and the flavor was amazing.
Rosi Phiri
p_r@aol.comThe souffle was a bit tricky to make, but it was worth the effort. It was absolutely delicious!
June Waite
w58@aol.comI've made this souffle several times and it always turns out great. It's a perfect dish for a special occasion.
mithu dj
djm0@yahoo.comThis souffle was a hit! It was light and fluffy, with a perfectly browned top. The ricotta cheese gave it a creamy texture and the herbs added a delicious savory flavor.