Ricotta Souffles with Raspberry Sauce
Submitted by scott62
Ricotta souffles with raspberry sauce are light, puffed individual desserts baked in a water bath with lemon zest, vanilla, and cinnamon. Slashed open at the table and filled with bright raspberry sauce.
YIELD
4 servingsPREP
25 minCOOK
45 minREADY
1 hrsIndividual ricotta souffles sound intimidating, but these are surprisingly forgiving. The base is just ricotta processed smooth with sugar, an egg yolk, flour, lemon zest, vanilla, and a dash of cinnamon. Folded egg whites give them their rise, and a water bath in the oven keeps the heat gentle so they puff evenly without cracking.
The drama happens at the table. Each golden, puffed souffle gets a slash through the center, and raspberry sauce is spooned right into the steaming crack. The tart, bright sauce against the warm, creamy ricotta is the whole point of this dessert.
Serve immediately. Souffles wait for no one. They start deflating the moment they leave the oven, and that’s normal.
Chef Tips
- Beat egg whites to soft peaks, not stiff. Over-beaten whites are harder to fold and make the souffle grainy instead of silky.
- Fold the whites in gently with a rubber spatula. Aggressive stirring knocks out the air you just whipped in.
- The water bath (bain-marie) is not optional. Without it, the bottoms cook too fast and the souffles set unevenly.
- Make the raspberry sauce ahead so it’s ready to go the moment the souffles come out.
Variations
- Swap raspberry sauce for a warm chocolate ganache or passion fruit coulis.
- Add a tablespoon of Grand Marnier or amaretto to the ricotta base for an adults-only version.
- Use mascarpone instead of ricotta for a richer, denser souffle.
Ingredients
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 13×9×2 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.
Comments
