Ricotta Soufflé with Amaretto Strawberries
Here is an elegant, refreshing variation on the classic soufflé.
Ingredients
- 3 cups (750 mL) Ontario Strawberries hulled
- 1/4 cup (50 mL) amaretto liqueur or 1 tsp (5 mL) almond extract
- 3 tbsp (45 mL) instant dissolving sugar
- 1 pkg (475 g) Ontario Ricotta Cheese
- 1/3 cup (75 mL) granulated sugar
- 3 Ontario Eggs
- 1 Ontario 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) toasted sliced almonds
- Icing sugar
Instructions
- Generously butter and coat an 8-inch (20 cm/2 L) soufflé dish with sugar, shaking out excess sugar.
- Halve large strawberries. In large bowl toss strawberries with liqueur and instant dissolving sugar; cover and chill.
- In medium bowl, using electric mixer, on medium speed, beat together ricotta cheese, sugar, eggs, egg yolk, bread crumbs, flour and almond extract until thoroughly blended.
- In another bowl, using electric mixer with clean beaters, beat remaining egg white on high speed until firm peaks form; fold into cheese mixture. Spoon mixture into prepared dish.
- Bake in 375°F (190°C) oven for 45 to 50 minutes or until lightly browned and edge begins to pull away from dish. Cool on wire rack for 3 minutes. Loosen edge with knife and invert onto large serving plate. Sprinkle with toasted almonds and dust with icing sugar. Surround soufflé with prepared strawberries.
Notes
Tip:
Instant dissolving sugar (very fine granulated sugar) is also called super fine sugar, berry or fruit sugar.
NUTRITIONAL INFORMATION
Protein: 12 grams
Fat: 10 grams
Carbohydrate: 28 grams
Calories: 258
Fibre: 2 grams
Sodium: 135 mg
SOURCE: Foodland Ontario
