Herbed Ricotta Souffle
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Whole Living, May 2012
- Yield Serves 4
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Ingredients
- Unsalted butter, for dish
- All-purpose flour, for dish
- 1 1/2 cups part-skim ricotta
- 4 large eggs, separated
- 1/2 teaspoons coarse salt
- 2 tablespoons freshly chopped basil
- 2 tablespoons freshly minced chives
- Ground black pepper
Directions
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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.
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Pour mixture into prepared dish and bake until puffed, golden brown, and firm to the touch, 30 to 32 minutes.
Cook's Note
Beat whites with a balloon whisk (for more air per stroke) or a mixer with a whisk attachment.
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