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Strawberry Ricotta Souffle




Source of Recipe


Internet


List of Ingredients




Softened butter or margarine, for soufflé dish
Granulated sugar, for soufflé dish
1 container (15 or 16 ounces) part-skim ricotta cheese
1/3 cup granulated sugar
4 eggs, divided
3 tablespoons unseasoned dry breadcrumbs
2 tablespoons flour
1/2 teaspoon almond extract
1/4 cup chopped toasted almonds
Powdered sugar, for garnish
Amaretto Strawberries (recipe follows)


Recipe



Generously butter an 8-inch soufflé dish; coat with sugar, shaking out excess. Set aside. Heat oven to 375 degrees. In mixer bowl, beat cheese, 1/3 cup granulated sugar, 3 of the eggs and 1 egg yolk, crumbs, flour and extract to blend thoroughly.

With clean beaters, in small bowl beat the remaining egg white until stiff but not dry; gently fold into cheese mixture. Pour into prepared dish. Bake in center of oven 40 to 45 minutes until lightly browned and edges begin to pull away from side of dish.

Cool on rack about 3 minutes until soufflé begins to fall. Loosen edges with knife and invert onto serving plate with wide rim; sprinkle with almonds and dust with powdered sugar. Surround with Amaretto Strawberries. Serve warm, cut into wedges. Top each serving with Amaretto Strawberries. Makes 8 Servings

Amaretto Strawberries
In bowl combine 2 pint baskets sliced strawberries; 1/3 cup amaretto (almond-flavored liqueur) and 1/4 cup powdered sugar. Toss to dissolve sugar, cover and refrigerate up to 3 hours. Note: If desired, 1/2-teaspoon almond extract can be substituted for the amaretto.