Ricotta Souffle  

• Softened butter, for souffle dish
• Granulated sugar for souffle dish
• 2 cups (1 pound) 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:

• 2 cups (12 ounces) sliced, stemmed strawberries
• 3 tablespoons amaretto  (almond liqueur)
• 2 tablespoons confectioners' sugar

Method

Amaretto Strawberries: in bowl, gently stir all ingredients together to dissolve sugar. Refrigerate covered, up to 3 hours.

Ricotta Souffle: preheat oven to 375°F. Generously butter a 4-cup souffle dish, then 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 preheated 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.

Contributor: pat ciesla

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