Ricotta Soufflè
Gentle ricotta and egg mixture baked in soufflé molds until light and fluffy, bathed in hot water for perfect rise.Sweet and tangy, with buttery rims.
Ingredients
- • 150 g Brimi Bio Hay Milk Ricotta
- • 3 egg yolks
- • 1 tsp. starch
- • 1 pinch of grated lemon zest
- • 3 egg whites
- • 1 pinch of salt
- • 30 g sugar
- • Schabser butter for greasing the molds
- • sugar for dusting the molds
- • 100 g blueberries for garnish
- • 100 g strawberry slices for garnish
- • 50 ml strawberry syrup
- • mint for garnish
- • powdered sugar for dusting
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