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Light soufflé with asparagus soup and ricotta

Ingredients :

Ingredients for 4 people

For the soufflés
230 g Almaverde Bio Asparagus soup
100 g whey ricotta *
40 g flour 00
15 g extra virgin olive oil
2 eggs
salt
2 twig of thyme
1/2 organic lemon peel grated

For the molds
10 g parmesan
10 g breadcrumbs
1 spoon of extra virgin olive oil
* without milk cream

Tips and variations :
It is very important to grease well the molds, in this way the mixture can adhere to the surfaces so that the puff up and cook evenly in the oven. The mixture must be freshly prepared and must not be left to rest to prevent the egg white from being broke down.
Course :
Starter
With products :
Preparation :
First of all grease with oil 4 single-portion molds on the bottom and on the edges. Mix the parmesan and breadcrumbs and stick them on the whole surface without leaving holes, put the molds in the freezer. Put the soup in a pan and let it thaw. Meanwhile, put the oil and flour in a saucepan, mix with a whisk to mix them. Pour the soup, put on the fire and bring to a boil while continuing to stir, transfer to a bowl and let cool. Turn on the oven at 190 ° C. Wait until the oven is hot then add the ricotta to the warm batter, the thyme and the lemon to the warm mixture, regulate the salt and mix it, divide the egg yolks from the egg whites and mix the first ones with the soup, whisk the egg whites and mix them delicately. Remove the molds from the freezer and fill them with the mixture up to a centimeter from the edge.Bake for 20 minutes. The soufflé must be puffed up and the surface slightly golden, remove from the oven and serve immediately. The souffle will deflate in a few minutes, but this normal process does not affect the result.
Recipe and photo made by Tiziana Many food bloggers and food photographer author of the blog "l'ombelico di Venere”
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