How To Make Ricotta And Spinach Soufflé
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How To Make Ricotta And Spinach Soufflé
Ricotta and Spinach Soufflé Recipe. A deliciously light and tasty soufflé, served with black olives and fresh herbs. A real treat for lunch, dinner, or tea. Relish our Ricotta and Spinach Soufflé recipe.
- Prep:
- 20m
- Cook:
- 25m
- Total:
- 45m
- Serves:
- 6
- Temp:
- 190° c - 370° f
Step 1: You will need…
- 500 g ricotta cheese
- 2 tbsp fresh flat-leaved parsley, chopped
- 200 g parmesan cheese, grated
- 6 eggs
- 2 tbsp fresh thyme leaves, chopped
- For the dressing
- 3-4 tomatoes, diced
- 1 spring onion, diced
- salt and pepper
- 2 tbsp red wine vinegar
- 50 ml olive oil
- 1 electric whisk or mixer
- 1 large bowl
- 1 spatula
- 1 spring-form baking tin, pre-buttered
Step 2: Preheat the oven
Preheat the oven to 190ºC or gas mark 5.
Step 3: Blend the ingredients
Take the bowl and add the basil, mint, spinach, half of the ricotta cheese, half of the cream and blend with the electric whisk on a medium power setting until you have a bright green mixture.
Then, add the remaining of the ricotta cheese and cream and one of the eggs. Whisk for two minutes, then add the second egg and continue whisking for about five minutes until fully blended.
Step 4: Fold in the parmesan cheese
Now add the grated parmesan to the mixture and fold in using the spatula, then season with salt and pepper.
Step 5: Bake
Using the spatula, spoon the mixture into the prebuttered spring form baking tin and sprinkle the olives over the top of the mixture.
Place the tin in the centre of the oven and bake for 20 - 25 minutes.
Step 6: Serve
Open the spring form tin and remove the casing. Place a slice of soufflé on a serving plate and garnish with whole black olives and a sprig of mint.