This is a wonderful standby dessert when you are looking for something light and delicate. I needed to use up a huge container of ricotta. Letting almost nothing go to waste around here, I had already prepared all the ravioli I needed for my pasta. I had a few cups of Ricotta left and noticed only several tablespoons of Limoncello left in a bottle. What better way to use up what's left. The combination is heavenly. This version is very old. It's consistency is not typical souffle, but more like a bread pudding. You can make it with flour too. I used almond meal for texture. Here is what you will need:
Ingredients: 1 cup plus one half cup Whole milk ricotta (drained)
1/2 cup plus two tablespoons sugar
5 tablespoons Limoncello
2 tablespoons lemon zest
6 / 5 oz ramekins
5 large egg whites
1/2 cup almond meal
Optional topping: Lemon glaze
Method: Preheat oven to 350. Prepare your ramekins by brushing the insides with butter and coating them with sugar. Shake off the excess and set aside.
In a bowl Mix your Ricotta, sugar, lemon zest, almond meal. Set aside. Whip your egg whites with a pinch of sugar to stiff peaks. Add your egg whites to your mixture slowly, several tablespoons at a time and fold into your Ricotta mixture until everything is combined.
Line up your ramekins on a baking sheet. Carefully pour your batter into your ramekins 3/4 full. Bake in the oven for 30-35 minutes until your tops of your souffle are slighlty golden. Cool slightly and serve. You can even pour your favorite lemon glaze over it for added flavor. Enjoy and Buon Appetito!
Pour into your ramekins and bake
Ready! Serve Warm! Didn't even have a chance to pour some Limoncello glaze over them! Coming soon!