Ricotta souffles

In the movies and on TV they always make it seem really difficult to make souffles. So when I found a recipe for an easy souffle I thought I’d give it a try. 

This is the recipe I found. It seemed simple enough, and was. Depending on the size of your ramekins you should be able to make 4-6 individual souffles. Our ramekins hold just over a cup and I made four souffles that didn’t rise above the rim of the ramekins. Grease your ramekins with butter, then pour some sugar in to coat the sides (like you might do with flour). Preheat the oven to 200°C. Then you mix together the egg yolks, vanilla essence, flour, ricotta, and salt (I used a whisk but a spatula would probably work to).

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In a separate bowl use an egg beater to beat up the egg whites until foamy. Then slowly add the sugar as you beat the mixture until soft peaks form. Once the soft peaks have formed slowly fold the egg whites into the ricotta mixture a little bit at a time. Make sure the egg whites are properly incorporated into the ricotta mixture.

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Spoon the mixture evenly into your prepared ramekins. They’re now ready to go in the oven. If you made bigger souffles like I did they’ll go in the oven for about 20 minutes. If you made smaller souffles they will only need about 15 minutes. Regardless of what size your souffles are when they are ready they should be fully risen and slightly brown on top.

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And don’t worry if your souffles deflate. If you don’t eat them straight away that’s just what happens. I left mine for a while and they deflated but they were still deliscious.

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Ingredients

  • 1 cup of plain ricotta cheese (I used my homemade ricotta)
  • 3 large egg yolks
  • 3 large egg whites
  • 3 tbsp of all-purpose flour
  • pinch of salt
  • 2 1/2 tsp of vanilla extract
  • 1/3 cup of castor sugar
  • butter and sugar, for ramekins

 

Method

  1. Grease your ramekins with butter, then pour some sugar in to coat the sides (like you might do with flour).
  2. Preheat the oven to 200°C.
  3. Mix together the egg yolks, vanilla essence, flour, ricotta, and salt (I used a whisk but a spatula would probably work to).
  4. In a separate bowl use an egg beater to beat up the egg whites until foamy. Then slowly add the sugar as you beat the mixture until soft peaks form.
  5. Once the soft peaks have formed slowly fold the egg whites into the ricotta mixture a little bit at a time. Make sure the egg whites are properly incorporated into the ricotta mixture.
  6. Spoon the mixture evenly into your prepared ramekins. They’re now ready to go in the oven. If you made bigger souffles like I did they’ll go in the oven for about 20 minutes. If you made smaller souffles they will only need about 15 minutes. Regardless of what size your souffles are when they are ready they should be fully risen and slightly brown on top.

 

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