Sun, Sep-11-11, 08:43
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Plan: Muscle Centric
Stats: 238/153/160
BF:
Progress: 109%
Location: UK
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Ricotta and Parmesan Soufflé
Makes 4
Ricotta and Parmesan Soufflé
50g (2oz) very soft butter
250g (9oz) ricotta
3 large, free-range eggs, separated
75g (3oz) grated Parmesan, plus extra
Heat the oven to 200C/400F/Gas 6, with a baking sheet inside. Grease 4 ramekins with butter. Beat the ricotta and egg yolks with the Parmesan, and then whisk the egg whites to stiff peaks. Stir a little of the whites into the ricotta to loosen, then fold in the rest in 2 batches, taking care not to knock out the air. Divide between the ramekins and run a knife round the edges to encourage the soufflés to rise straight. Sprinkle remaining Parmesan on top. Place in the top third of the oven on the baking sheet and bake for 12 to 15 minutes until risen. Serve immediately.
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