Ricotta Souffles With Raspberry Sauce

These delicate ricotta souffles are the perfect balance of savory and sweet, featuring a creamy cheese base infused with vanilla and lemon zest. The addition of beaten egg whites ensures a lofty, airy texture that puffs beautifully in the oven. Once baked to a golden brown, each souffle is split open and filled with a bright, tangy raspberry sauce, creating a stunning contrast in flavor and color. Topped with a dusting of powdered sugar, this dessert is sophisticated yet simple enough for a weeknight treat or a special dinner party finale.

Cooking Method: Baking

Cuisine: French

Courses: Sauces & Condiments

Difficulty: Intermediate

Servings: 4

Calories: 373.4

Dietary: Vegetarian

Description

These delicate ricotta souffles are the perfect balance of savory and sweet, featuring a creamy cheese base infused with vanilla and lemon zest. The addition of beaten egg whites ensures a lofty, airy texture that puffs beautifully in the oven. Once baked to a golden brown, each souffle is split open and filled with a bright, tangy raspberry sauce, creating a stunning contrast in flavor and color. Topped with a dusting of powdered sugar, this dessert is sophisticated yet simple enough for a weeknight treat or a special dinner party finale.

Directions

1
Preheat oven to 350 degrees F (175 degrees C). Lightly coat four 6-ounce souffle cups with vegetable cooking spray. Place the cups in a 13x9-inch baking pan.
2
In a food processor, combine 1/4 cup sugar, ricotta cheese, flour, 1/2 teaspoon salt, vanilla extract, cinnamon, egg yolk, and lemon rind. Process for 1 minute or until smooth, scraping down the sides of the bowl once.
3
Spoon the cheese mixture into a large bowl and set aside.
4
In a clean mixing bowl, beat egg whites at high speed until foamy. Gradually add the remaining 1 tablespoon sugar, beating until soft peaks form.
5
Gently fold the egg white mixture into the cheese mixture until just combined. Do not overmix.
6
Spoon the mixture evenly into the prepared souffle cups.
7
Add hot water to the baking pan to a depth of 1 inch.
8
Bake at 350 degrees F (175 degrees C) for 30 minutes, or until puffed and golden brown.
9
Remove cups from the baking pan carefully.
10
Make a 2-inch-deep slash through the center of each souffle.
11
Spoon 2 tablespoons of raspberry sauce into the center of each souffle.
12
Sprinkle each souffle with 1/2 teaspoon of powdered sugar. Serve immediately.

Nutrition Facts

Servings 4 cups

Amount Per Serving
Calories 373.4kcal

% Daily Value *
Total Fat 15.4g24%
Saturated Fat 8.7g44%
Cholesterol 186.3mg63%
Sodium 127.3mg6%
Total Carbohydrate 48.2g17%
Dietary Fiber 13.5g54%
Sugars 22.7g
Protein 16.4g33%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/ricotta-souffles-with-raspberry-sauce/