Lemon Ricotta Soufflé with Lemon and Cinnamon Sauce
Category: Desserts
Servings: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| Ricotta cheese (whole milk) | 150g |
| Lemon zest | 3 lemons |
| Sugar | 100g |
| Egg whites | 130g |
| Egg yolks | 75g |
| Whole eggs | 5 |
| Cornstarch (cornflour) | 20g |
| Cinnamon sticks | 2 |
| Sugar (for sauce) | 20g |
| Potato starch | 10g |
| Lemon zest (for sauce) | 1 lemon |
| Heavy cream | 400g |
Instructions:
1. Prepare the Lemon Ricotta Soufflé Base:
Start by zesting the lemons to capture their bright, fragrant oils. In a mixing bowl, combine the lemon zest, sugar, and cornstarch. Whisk together until you form a smooth cream-like texture.
2. Whisk the Egg Whites:
In a separate, perfectly clean bowl, add 130g of egg whites. It’s essential that there is no trace of yolk or grease in the bowl to ensure the whites whip properly. Using an electric mixer or whisk, beat the egg whites until stiff peaks form.
3. Incorporate the Ricotta Mixture:
Add the egg yolks and ricotta cheese to the lemon mixture and stir until well combined. Carefully fold the whipped egg whites into the ricotta mixture using a spatula. Make sure to fold from the bottom up to retain the air in the whites, ensuring a light and airy soufflé batter.
4. Prepare the Ramekins:
Lightly butter four ceramic ramekins (each with a capacity of 150g and a diameter of 8.5cm). Pour the soufflé mixture into the ramekins, filling them up to about 3/4 full.
5. Make the Lemon and Cinnamon Sauce:
In a separate bowl, mix the potato starch and sugar for the sauce. In a saucepan, heat the heavy cream over medium heat. Once the cream is warm, remove the cinnamon sticks and add the starch mixture. Whisk continuously to ensure the sauce thickens without lumps. When the sauce has reached a smooth, velvety consistency, transfer it to a bowl and set it aside.
6. Bake the Soufflés:
Fill a baking dish with hot water (for the water bath) and place your ramekins inside. Transfer the entire setup to a preheated static oven at 200°C (390°F). Bake for approximately 20 minutes, or until the soufflés have risen and formed a delicate golden top.
7. Serve and Enjoy:
Once baked, remove the soufflés from the oven and serve them immediately, spooning over the lemon and cinnamon sauce for an extra burst of flavor.
Pro Tip:
For an even more decadent treat, feel free to sprinkle a little extra cinnamon on top just before serving to enhance the aromatic spice.
Enjoy these light, airy lemon ricotta soufflés with a fragrant and creamy lemon-cinnamon sauce for a dessert that’s both refreshing and indulgent!
