Preparation

1 Preheat oven to 350F.
2 Brush eight 6-ounce souffle molds with butter and place in refrigerator.
3 In a large bowl, strain the ricotta (for a creamy consistency), by pressing it through a fine sieve or strainer. Add the egg yolks, one at a time, until well blended. Mix in the lemon zest and Sambuca. (At this point you can cover the mixture with plastic wrap and refrigerate up to 4 hours.)
4 In the large bowl of an electric mixer, beat the egg whites until foamy. Add 2 cup of the sugar and salt, and beat until stiff peaks form. Gently fold into the ricotta mixture.
5 Dust the prepared molds evenly with the remaining sugar. Line an ovenproof pan that is large enough to hold the cups with a cloth. Place the prepared molds in the pan and carefully spoon the ricotta mixture into the molds.
6 Fill one third of the pan with hot water and bake for 20 minutes, or until souffles are puffy and golden brown. Dust with confectioners sugar and serve immediately.

Source: Judy Zeidler