Souffle goes as a sweet dessert
if paired with black currant,
raspberry preserve,
orange jam
or fresh berries.
It makes for a great savoury dish
if paired with truffles,
fried porcine
or portabella mushrooms.
***
Take 3 large eggs and lightly beat with a fork.
Mix in ricotta (15 oz box). Take reduced fat option if this is your preference.
Add grated lemon zest.
Add a teaspoon of natural vanilla extract - strictly optional.
Mix together.
Add 2 table spoons of either
potato starch (gluten-free option but perfectly appropriate for any diet)
or wheat flour,
topped with half-teaspoon of baking powder
and a pinch of salt.
Mix into batter well.
Add 1 measuring cup of grated cheese (Parmesan, or mix of few cheeses).
Mix together with a spatula.
***
Start heating the oven.
Polish the bottom and sides of baking from with butter.
Pout batter, helping yourself with spatula, into the form.
Bake at 350F for about 40 minutes.
Once you almost like the colour, turn off the oven
and keep souffle in there for 10 minutes.
Take the form out and let souffle to cool down for at least 10 minutes,
placing the form on a rack.
Nudge souffle out of the form on a cutting board.
Now you should be able to cut souffle with a knife.
Serve warm.
