Description
A recipe for Ricotta Souffle With Amaretto Strawberries

Ingredients

• Amaretto Strawberries:
  
• 2 cups (12 ounces) sliced, stemmed California strawberries
  
• 3 tablespoons amaretto (almond liqueur)*
  
• 2 tablespoons confectioners' sugar
  
• Ricotta Soufflé:
  
• Softened butter, for soufflé dish
  
• Granulated sugar, for soufflé dish
  
• 2 cups (1 pound) part-skim 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 (recipe follows)

Preparation
Prep time: 25 minutes | Cook time: 45 minutes

To make Amaretto Strawberries, in bowl, gently stir all ingredients together to dissolve sugar; refrigerate covered, up to 3 hours.

To make Ricotta Soufflé, heat oven to 375°F. Generously butter a 4-cup soufflé dish; 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 soufflé dish.** Bake in center of 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.

*1/2 teaspoon almond extract can be substituted for the amaretto.

**For individual soufflés, use four 1-cup soufflé dishes; bake 20 to 25 minutes.

Nutrition
no information available

Serves
Makes 4 servings

Variations
no information available