Ricotta Souffles with Raspberry Sauce
Yield
4 servingsPrep
25 minCook
45 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
sugar
divided |
|
| 1 | tablespoon |
sugar
divided |
|
| 1 ½ | cups |
ricotta cheese
|
|
| 2 | tablespoons |
all-purpose flour
|
|
| ½ | teaspoon |
lemon zest
grated |
|
| ½ | teaspoon |
vanilla extract
|
|
| 1 | dash |
cinnamon
ground |
*
|
| 1 | each |
egg yolks
|
*
|
| 2 | each |
egg whites
|
*
|
| 1 | dash |
salt
|
*
|
| 1 | x |
nonstick cooking spray
|
* |
| 1 | x |
raspberry sauce
|
* |
| 2 | teaspoons |
powdered sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
sugar
divided |
|
| 15 | ml |
sugar
divided |
|
| 355 | ml |
ricotta cheese
|
|
| 3E+1 | ml |
all-purpose flour
|
|
| 2.5 | ml |
lemon zest
grated |
|
| 2.5 | ml |
vanilla extract
|
|
| 1 | dash |
cinnamon
ground |
*
|
| 1 | each |
egg yolks
|
*
|
| 2 | each |
egg whites
|
*
|
| 1 | dash |
salt
|
*
|
| 1 | x |
nonstick cooking spray
|
* |
| 1 | x |
raspberry sauce
|
* |
| 1E+1 | ml |
powdered sugar
|
|
Directions
Position knife blade in food processor bowl; add ¼ cup sugar, cheese, and next 5 ingredients.
Process 1 minute or until smooth, scraping sides of processor bowl once.
Spoon mixture into a large bowl, and set aside.
Beat egg whites (at room temperature) and salt at high speed of an electric mixer until foamy.
Gradually add remaining tablespoon sugar, beating until soft peaks form.
Gently fold egg white mixture into cheese mixture.
Spoon mixture evenly into 4 souffle cups coated with cooking spray. Place souffle cups in a 13x9x2 inch baking pan, add hot water to pan to depth of 1 inch.
Bake at 350℉ (180℃). for 30 minutes or until puffed and golden.
Remove cups from baking pan.
Make a 2 inch deep slash through center of each souffle; spoon 2 tablespoons Raspberry Sauce into each souffle.
Sprinkle each with ½ teaspoon powdered sugar; serve immediately.
