Ricotta soufflé pudding with raspberries recipe
This ricotta soufflé is flexible – there are as many possibilities as there are berries at your greengrocer's. And if you're keen to avoid getting an extra sugar hit, simply skip the maceration and serve the pudding with fresh fruit.
Ingredients
2 punnets raspberries
3 tbsp caster sugar
250g ricotta
125g sugar
120ml double cream
pinch of salt
5 eggs, yolks and whites separated
Method
1. Place the raspberries in a bowl and sprinkle with caster sugar. Leave to macerate for an hour, then mash lightly with a fork.
2. Preheat oven to 170°C.
3. In a bowl, combine ricotta, sugar, cream and salt. Whisk together, incorporating the egg yolks one by one.
4. In another bowl, beat egg whites until stiff peaks form, then fold into the cheese mix. Pour into a well-buttered and floured 1 litre mould and bake for 45 minutes.
5. Spoon the macerated and mashed raspberries and their juices over the pudding and serve immediately.
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Neil Perry is a restaurateur, chef and former Good Weekend columnist.From our partners
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Original URL: https://www.smh.com.au/goodfood/recipes/ricotta-souffl-pudding-with-raspberries-recipe-20170306-gurhgz.html