Sweets

Ricotta Soufflè

30 min

simple

for 4 persons

Light Ricotta Soufflé with a delicate lemon note, served warm and accompanied by fresh berries — a tender, melt-in-your-mouth dessert full of elegance, naturalness, and enticing lightness.

Here’s what you need:

Ricotta Soufflé

• 150 g Brimi Bio Hay Milk Ricotta
• 3 egg yolks
• 1 tsp. starch
• 1 pinch of grated lemon zest
• 3 egg whites
• 1 pinch of salt
• 30 g sugar

Other

• Schabser butter for greasing the molds
• sugar for dusting the molds
• 100 g blueberries for garnish
• 100 g strawberry slices for garnish
• 50 ml strawberry syrup
• mint for garnish
• powdered sugar for dusting

Let’s go

Preperation

Stir the ricotta until smooth, then add egg yolks, cornstarch, and lemon zest to taste.
Whisk egg whites with salt until frothy, gradually add sugar and beat to stiff peaks. Gently fold the egg whites into the ricotta mixture. Butter and sugar the soufflé molds, then fill them three-quarters full with the mixture.
Line a pot with parchment paper, fill it with hot water up to about two fingers height, place the molds in the pot, and put it into a preheated oven. Bake at 170°C (340°F) for 20 minutes.
To serve: Marinate the blueberries and strawberry slices with strawberry syrup and arrange them on a plate. Place the soufflé on top, garnish with mint and dust with powdered sugar.

To serve

Marinate the blueberries and strawberry slices with strawberry syrup and arrange them on a plate. Place the soufflé on top, garnish with mint and dust with powdered sugar.