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Ricotta Soufflé with Amaretto Strawberries

Ready in 80 minutes
Prep 30 minutes
Cook 50 minutes
8
SERVINGS
METRIC
IMPERIAL

  • 750 ml Ontario strawberries, hulled
  • 50 ml Amaretto liqueur OR 1tsp (5mL) Almond Extract
  • 45 ml instant dissolving sugar
  • 475 ml Ontario ricotta cheese
  • 75 ml granulated sugar
  • 3 eggs
  • 1 egg, separated
  • 45 ml unseasoned dry bread crumbs
  • 25 ml all-purpose flour
  • 2 ml almond extract
  • 50 ml almonds, sliced & toasted
  • icing sugar

Instructions

Step 1:
Generously butter and coat an 8-inch (20 cm/2 L) soufflé dish with sugar, shaking out excess sugar.

Step 2:
Halve large strawberries. In a large bowl, toss strawberries with liqueur and instant dissolving sugar; cover and chill.

Step 3:
In a medium bowl, using an electric mixer on medium speed, beat together ricotta cheese, sugar, eggs, egg yolk, bread crumbs, flour, and almond extract until thoroughly blended.

Step 4:
In another bowl, using an electric mixer with clean beaters, beat the remaining egg white on high speed until firm peaks form; fold into cheese mixture. Spoon mixture into prepared dish.

Step 5:
Bake in a 375°F (190°C) oven for 45 to 50 minutes or until lightly browned and the edge begins to pull away from the dish.

Step 6:
Cool on a wire rack for 3 minutes. Loosen edge with a knife and invert onto a large serving plate.

Step 7:
Sprinkle with toasted almonds and dust with icing sugar. Surround soufflé with prepared strawberries.

Tips
  • What are some alternative names for instant dissolving sugar?
Nutritional Facts
  • Amount Per Serving
    258 Calories
  • Fat
    10 g
  • Sodium
    135 mg
  • Carbohydrates
    28 g
  • Fibre
    2 g
  • Protein
    12 g

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