I love simple recipes with short lists of ingredients, and this is one of them.
I’ve been making this easy soufflé for years now, alternating the fruit depending on what is in season or looks good.
Strawberries, blueberries, blackberries, and pitted cherries or sour cherries are all great.
It’s also an ideal recipe for beginners, because nothing much can go wrong. The prep is minimal, using one bowl, and it’s all done in about 30 minutes.
Here are photos of the two prep steps:
- Mix all ingredients in one bowl to create batter
- Pour the batter into a baking dish
I used my ceramic pie plate, but a cast-iron skillet or shallow casserole dish will work, too.
PS: If you’re looking for other fruit desserts, here are some great ones (IMO):
Do you like soufflés? What kind do you make?
Tell me in the comments.Print
Easy one-bowl-prep dessert made with fresh, seasonal fruit and ricotta cheese
- 6 eggs
- ½ cup plus 1 tablespoon sugar, divided
- Zest of 1 lemon
- 1 pound whole-milk ricotta cheese
- 2 cups raspberries or other seasonal berries
Preheat the oven to 375 degrees, and set a rack in the lower third of the oven. Butter a 9-inch baking dish.
Whisk the eggs together in a medium bowl. Add ½ cup sugar and lemon zest, and mix. Fold in the ricotta.
Pour the mixture into the baking dish, and bake in the oven for 15 minutes. Carefully remove the dish from the oven, and evenly scatter the raspberries over the soufflé.
Sprinkle with 1 tablespoon sugar and return to the oven.
Bake until the middle is set and the edges start to brown, about 20 minutes.
Serve at room temperature or chilled.