Herbed Ricotta Souffle
No fear here: The French classic goes fuss-free (and tres light), with fresh ricotta providing the creaminess rather than traditional bechamel sauce. For maximum volume when whipping the whites, use room-temperature eggs.
Whole Living, May 2012
- 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
- 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.
Beat whites with a balloon whisk (for more air per stroke) or a mixer with a whisk attachment.
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