Ricotta Souffle with Amaretto Strawberries
Amaretto Strawberries:
2 cups (12 ounces) sliced, stemmed strawberries
3 tablespoons amaretto (almond liqueur)
2 tablespoons confectioners' sugar
Ricotta Souffle:
Softened butter, for souffle dish
Granulated sugar for souffle dish
2 cups (1 pound) part-skim ricotta cheese
1/3 cup granulated sugar
4 eggs, divided
3 tablespoons unseasoned dry bread crumbs
2 tablespoons all-purpose flour
1/2 teaspoon almond extract
1/4 cup chopped, toasted almonds
Confectioners' sugar, for garnish
Amaretto Strawberries (recipe follows)
To make Amaretto Strawberries, in bowl, gently stir all ingredients
together to dissolve sugar; refrigerate covered, up to 3 hours.
To make Ricotta Souffle, heat oven to 375. Generously butter a 4-cup
souffle dish; coat with sugar, shaking out excess. In bowl of
electric mixer, beat cheese, granulated sugar, 3 eggs and 1 egg
yolk, bread crumbs, flour and extract until thoroughly blended. In
small bowl, whisk remaining egg white until stiff but not dry;
gently fold into cheese mixture. Pour into prepared souffle dish.
Bake in center of oven 40 to 45 minutes or until puffed and lightly
browned. Cool on rack at least 5 minutes or up to 1 hour. Loosen
edges with knife and invert onto serving plate with a wide rim;
sprinkle with almonds and dust with confectioners sugar. Serve with
Amaretto Strawberries.
1/2 teaspoon almond extract can be substituted for the amaretto. |