Souffle with ricotta cheese and spring

472 - 60 минут 6 порции

Souffle di ricotta e primavera. It's may already... hot, and almost all the flowers bloomed and even some withered. The day before yesterday suddenly Wake up from the noise, ran to the window and hear... the rain!... real, strong, with thunder and lightning. Close your eyes and listen... and breathe... What makes this marvelous spring with us? She works with us incredible things: the soul is awakened, thoughts, feelings... and my imagination starts to work to the beat of the rain.. and here's what happened...

Ingredients for Souffle with ricotta cheese and spring

Step by step instruction of cooking Souffle with ricotta cheese and spring

Шаг 1

Mix 5 egg yolks with fresh ricotta

Шаг 2

Add cornstarch, zest and rum.

Шаг 3

Beat egg whites until peaks, add a pinch of salt and sugar.

Шаг 4

Add to first mixture the beaten egg whites and stir gently.

Шаг 5

Lubricate the form of butter and sprinkle with sugar.

Шаг 6

Put the dough into the form, filling 3/4 full.

Шаг 7

Bake in a water bath in a preheated oven at 160 degrees for about 30 minutes. During baking the oven do not open and souffles to hold still for 15 minutes to cool.
My souffle on the one hand, as always, a little fried, but I am forgiven.. the stove 50 years :-)

Шаг 8

Edible flowers (check the Internet) rinse well with water, then lower them for a moment in the white wine and good dry. Prepare two plates: one with beaten egg white, in another the sugar. Lower flowers first in the egg white, then in sugar and let them dry. The next day, the flowers become even better.

Шаг 9

For decorating the soufflés can be prepared even from sugar threads or just caramel.

Шаг 10

Put the souffle on a plate and decorate with caramel, candied flowers...

Шаг 11

And just in the spring... :-)