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Recipe for :

Ricotta Souffle

Diane SeedThis recipe for Ricotta Souffle Recipe comes from Diane Seed. Diane has lived in Rome for thirty years, and she has built up an international reputation for her unrivaled knowledge of Italian regional cuisine and wines. She runs her own cooking school with courses throughout the year in Rome, Campania (on the Amalfi coast) and Puglia (on the 'heel' of Italy).

Diane is the author of many cook books. Her first book, Top one Hundred Pasta Sauces, has sold well over a million copies and been translated into twelve languages. She now writes for various magazines, as well as traveling the world giving lectures, lessons and demonstrations, spreading the knowledge she has acquired over the years from farms, palazzi, markets, restaurants and family friends.

She is also the Italian food consultant for Marks and Spencer in the UK and now spends considerable time helping chefs and suppliers enlarge their repertoire with authentic regional dishes.

If you would like to learn more about Diane's cooking holidays <click here>

"This recipe for Ricotta Souffle comes from the south of Italy and uses traditional ingredients such as ricotta cheese and citrus fruits".

Ingredients for Ricotta Souffle

300 g (11 oz) ricotta cheese
3 eggs
100 g (4 oz) candied citrus peel (preferably from Mandarin oranges)
1 heaped tbsp caster sugar

For the glaze and sauce:
Juice of 6 Mandarin oranges (or 3 oranges)
50 g (2 oz) caster sugar

How to make Ricotta Souffle

  • Put the ricotta cheese in a strainer for at least one hour to drain off the excess liquid.
  • Separate the eggs, reserve the whites, and beat the yolks into the ricotta cheese.
  • Stir in the candied citrus peel and the sugar.
  • To make the glaze, put the Mandarin or orange juice and 50 g (2 oz) caster sugar in a heavy-based saucepan. Heat gently, then pour two thirds of the mixture into a serving jug - this will be the sauce.
  • Boil the remaining mixture rapidly to form a syrup then swirl a little of this around the bottom of six individual ramekin dishes.
  • Whip the egg whites until stiff and fold them into the ricotta mixture.
  • Spoon the mixture into the ramekin dishes, cover each dish with buttered foil, and cook in a bain marie by standing the ramekins in a large pan of boiling water over a gentle flame.
  • After 15 minutes remove the dishes from the bain Marie, brown the surface under a hot grill and serve with the fruit sauce.

Serves 6

Diane Seed