Name: Individual Ricotta Souffles
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 2 tbsp. unsalted butter for molds; 14 ounces fresh (unsalted ricotta cheese); 8 large eggs (separated); 2 tbsp. grated lemon zest; 1 tbsp. Sambuca or other anise-flavored liquer; 3/4 cup Granulated sugar; 2 tbsp. confectioners sugar

Individual Ricotta Souffles

Prep Time 15

Cook Time 20

Total Time 35

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Servings

Ingredients

2 tbsp. unsalted butter for molds
14 ounces fresh unsalted ricotta cheese
8 large eggs separated
2 tbsp. grated lemon zest
1 tbsp. Sambuca or other anise-flavored liquer
3/4 cup Granulated sugar
2 tbsp. confectioners sugar

Instructions

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