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
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.
you would like to learn more about Diane's cooking
recipe for Ricotta Souffle comes from the south
of Italy and uses traditional ingredients such
as ricotta cheese and citrus fruits".
for Ricotta Souffle
g (11 oz) ricotta cheese
100 g (4 oz) candied citrus peel (preferably
from Mandarin oranges)
1 heaped tbsp caster sugar
the glaze and sauce:
Juice of 6 Mandarin oranges (or 3 oranges)
50 g (2 oz) caster sugar
to make Ricotta Souffle
the ricotta cheese in a strainer for at least
one hour to drain off the excess liquid.
the eggs, reserve the whites, and beat the yolks
into the ricotta cheese.
in the candied citrus peel and the sugar.
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.
the remaining mixture rapidly to form a syrup
then swirl a little of this around the bottom
of six individual ramekin dishes.
the egg whites until stiff and fold them into
the ricotta mixture.
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.
15 minutes remove the dishes from the bain
Marie, brown the surface under a hot grill
and serve with the fruit sauce.