Nutrients per serving
- Protein: 11.0 grams
- Fat: 13.0 grams
- Carbohydrates: 23.5 grams
- Calories: 255
Strawberries
Ricotta Soufflé with Amaretto Strawberries
This light and airy almond-flavoured soufflé is the perfect counterpoint to Amaretto Strawberries. Prepare the strawberries and the ricotta cheese mixture ahead of time, then at the last minute fold in one beaten egg white and pop into the oven to bake during dinner.
Cooking Time: 50 minutes
Servings: 8
Ingredients:
- 3 cups (750 mL) Ontario Strawberries, hulled
- 1/4 cup (50 mL) amaretto liqueur or 1 tsp (5 mL) almond extract
- 3 tbsp (50 mL) fruit sugar
- 1 pkg (475 g) ricotta cheese
- 1/3 cup (75 mL) granulated sugar
- 3 eggs
- 1 egg, separated
- 3 tbsp (45 mL) unseasoned dry bread crumbs
- 2 tbsp (25 mL) all-purpose flour
- 1/2 tsp (2 mL) almond extract
- 1/4 cup (50 mL) chopped toasted almonds
- icing sugar
Preparation:
Generously grease and coat with sugar an 8-inch (20 cm/2 L) soufflé dish; shake out excess sugar.
Toss together strawberries, liqueur or extract and fruit sugar in large bowl; cover and chill.
Beat together cheese, granulated sugar, 3 eggs, yolk from separated egg, bread crumbs, flour and almond extract in medium bowl until thoroughly blended. Beat remaining egg white and fold into mixture. Spoon into prepared dish.
Bake in 375ºF (190ºC) oven for 45 to 50 minutes or until lightly browned and edge begins to pull away from dish. Cool on rack for 3 minutes. Loosen with knife and invert onto wide-rimmed serving plate. Sprinkle with toasted almonds and dust with icing sugar.
Surround soufflé with prepared strawberries.
