Description
It is impossible to guess that this souffle is cheese. Tender, flavorful Breakfast, or maybe dessert, which will take quite some time.
Ingredients
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Ricotta
1 cup
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Chicken egg
2 piece
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Sugar
2 Tbsp
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Lemon peel
2 tsp
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Lemon juice
1 tsp
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Extract
0.5 tsp
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Powdered sugar
3 tsp
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Lemon
6 piece
Cooking
Proteins separated from the yolks. To the yolks add the ricotta,1 tbsp sugar, lemon zest, lemon juice, vanilla extract and beat with a mixer until smooth.
Beat the whites with the remaining 1 tbsp of sugar until stable peaks.
Neatly in two passes to mix the proteins in the cheese curd with a spatula movements from the bottom up.
Molds grease with vegetable oil and put them in a souffle almost to the edge. Bake in a preheated 200*C (400*F) oven for 15 minutes until Golden brown.
During baking the souffle rises very much where it is about 2 cm, maybe more (I forgot to take pictures), but then as much settles that I was certainly upset, in this photo you can see how it has settled. But the taste is not affected. So tender that you can eat directly from the mold.
Ready souffle sprinkle with powdered sugar and decorate with lemon slice.
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