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Ricotta and Parmesan Soufflé
Ricotta and Parmesan Soufflé is a modern British recipe for a classic vegetarian soufle of ricotta cheese, eggs and parmesan cheese that is served as a main course. The full recipe is presented here and I hope you enjoy this classic British version of: Ricotta and Parmesan Soufflé.
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Serves:
4
Rating: 
Tags : Vegetarian RecipesBread RecipesCheese RecipesBaking RecipesBritish Recipes
Ricotta and Parmesan Soufflé: Classic British recipe for a vegetarian souffle of riotta cheese, eggs and parmesan cheese served in individual ramekins as part of a main course.
Ingredients:
50g butter, softened
4 tbsp fine breadcrumbs
250g Ricotta cheese (you do not have to buy a good one for this recipe; or you can use my
home-made ricotta cheese recipe to prepare your own)
3 large eggs, separated
75g freshly-grated Parmesan cheese
salt and freshly-ground black pepper, to taste
Method:
Pre-heat your oven to 180°C and place your baking tray inside to warm.
Take 4 ramekins and grease with butter then line with the breadcrumbs.
In a bowl, beat together the ricotta cheese and the egg yolks with the Parmesan cheese. Season to taste and set aside.
Add the egg whites to a clean and dry bowl and beat until they form stiff peaks. Add a little to the Parmesan mixture to loosen then fold the remaining beaten egg whites in in two batches with a metal spoon. Fold gently to knock as little of the air out as possible.
Divide the mixture between the ramekins then dip your forefinger in water and run just the tip of it around the inside of the ramekin. This is an old chef's trick. It makes a furrow in the top of the soufflé mixture an helps it rise straight.
Sprinkle a little grated Parmesan cheese over the top then sit on the hot baking tray. Place in the top 1/3 of the oven and bake for between 12 and 15 minutes or until nicely risen.
Serve immediately.
