Souffle with ricotta cheese and spring

Description

Souffle di ricotta e primavera. It's may already... hot, and almost all the flowers bloomed and even some withered. The day before yesterday suddenly Wake up from the noise, ran to the window and hear... the rain!... real, strong, with thunder and lightning. Close your eyes and listen... and breathe... What makes this marvelous spring with us? She works with us incredible things: the soul is awakened, thoughts, feelings... and my imagination starts to work to the beat of the rain.. and here's what happened...

Ingredients

Cheese

150 g
Chicken egg

2 piece
Sugar

30 g
Corn starch

1 tsp
Lemon peel

1 piece
Rum

1 Tbsp
Salt
Yolk egg

3 piece
Flowers
Sunflower oil
Dry white wine

50 ml

Cooking

Mix 5 egg yolks with fresh ricotta

Add cornstarch, zest and rum.

Beat egg whites until peaks, add a pinch of salt and sugar.

Add to first mixture the beaten egg whites and stir gently.

Lubricate the form of butter and sprinkle with sugar.

Put the dough into the form, filling 3/4 full.

Bake in a water bath in a preheated oven at 160 degrees for about 30 minutes. During baking the oven do not open and souffles to hold still for 15 minutes to cool. My souffle on the one hand, as always, a little fried, but I am forgiven.. the stove 50 years :-)

Ready souffle I'll then decorate with candied flowers from my spring garden. And I would have picked more, but the first may rain I'm still a little hurt...

Edible flowers (check the Internet) rinse well with water, then lower them for a moment in the white wine and good dry. Prepare two plates: one with beaten egg white, in another the sugar. Lower flowers first in the egg white, then in sugar and let them dry. The next day, the flowers become even better.

For decorating the soufflés can be prepared even from sugar threads or just caramel.

Put the souffle on a plate and decorate with caramel, candied flowers...

And just in the spring... :-)

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