Description
Outside the summer, means it's almost time zucchini. My mother in law first ripe zucchini. I invite You to try the most delicate soufflé of zucchini and soft cheese ricotta (thanks to Licence a-lesa a recipe for homemade ricotta). Recipe shared by Julia Vysotskaya.
Ingredients
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Zucchini
400 g
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Chicken egg
6 piece
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Ricotta
250 g
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Semolina
50 g
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Mint
2 Tbsp
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Butter
-
Salt
Cooking
Prepare the products.
Zucchini wash and cut into large slices (not cutting off the rind). Drop into boiling salted water and cook for 10 minutes.
Separate the yolks from the whites, mix the yolks with the ricotta, add the semolina, season with salt and pepper, add the mint.
When zucchini are cooked, drain the water, mix in blender or mash with a potato masher into a puree. Add the puree zucchini in with the ricotta. Leave for 30 minutes.
Whip 6 egg whites into a thick foam and carefully enter them in the prepared weight.
The souffle dish to grease it and fill it with the resulting mass 3/4. Put in a preheated 180град. With the oven for 40 min.
Do not open the oven until baked souffle. If you made soufflés in small ramekins, the baking time will reduce to 30-25 minutes.
Beautiful, gentle with a mild scent of mint.
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