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Semolina and Ricotta Cheese Soufflé
Semolina and Ricotta Cheese Souffl
"For example, introducing you one of my favurite cooking cheeses, the soft ricotta cheese (an Italian curd cheese): it’s made from whey (which is drained and then slightly ‘cooked’). The curd cheese is pretty light but nice and creamy at the same time, with a slightly grainy texture, naturally sweet and has a rather delicate flavour which is so lovely and truly pleasant to taste buds. Being lower in fat, the Italian curd cheese can be a superb substitute for mascarpone, and can be used in both sweet and savory dishes. "
NotesI normally choose one larger dish and a few ramekins to make it more fun for kids.
I wrote down 70-100 g of sugar. This is because it really depends on how sweet you want this desert to be. I normally go for 70 g as there is extra sugar that will get the soufflé dusted so you decide. Some people love truly sweet desserts, I don’t really! I like my desserts to be nicely and pleasantly sweet rather than ‘offensive to my taste buds’, as I call it ;-).
I add turmeric powder for two reasons: it creates that beautiful coloring & health benefits for all who eat it.
Serves6
Preparation Time15 min
Cooking Time20 min
Ingredients
- 4 eggs
- 70-100 g sugar
- 5 tbsp semolina
- 2 tbsp flour
- 250 g yogurt
- 1 tsp soda bicarbonate
- 1 tbsp cider vinegar (or lemon juice)
- 1/4 tsp salt
- 1/2 tsp turmeric powder
- 1 sachet vanillated sugar
Instruction
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Preheat the oven at 180 C and although not necessary but you can grease the baking dishes that you may decide to bake it into.
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In a freestanding mixer, mix the eggs with semolina, add sugar, salt, soda bicarbonate mixed with the lemon juice or vinegar. Mix this for a good 3-4 minutes.
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While the eggs and the selmolina are still mixing add one by one the turmeric powder, vanillated sugar, ricotta cheese, yogurt, lemon and orange rind. Mix all for 2 minutes until it homogenizes pretty well.
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Stop the mixing , remove the mixer bowl and with the help of a spatula, fold in the flour and keep folding until it all incorporates nicely.
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Pour in the mixture into the greased or not greased baking dish(es) and place in the oven. Bake until the top gets nice golden in colour which will be a clear indication that the desert is ready. The only tip I will need to mention here is to try and not take them out of the oven immediately as they will drop. The best way to finish them would be to turn the oven off and open the door slightly and leave it open. If you have a stubborn oven door that will not want to stay open with lets just say a 5-10 cm opening simply put one kitchen towel and close the door on that leaving the towel folded in such a way that will create that needed gap. The soufflees will be ready to be taken out after about 12-15 minutes. Sprinkle some icing sugar over to finnish them off before serving.
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Serve hot or cold, it is equally delicious with a dollop of creme fraiche or full fat yogurt.
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