An Easy Dessert Made From Just Five Ingredients: Raspberry Ricotta Soufflé
Raspberry Ricotta Soufflé
I love simple recipes with short lists of ingredients, and this is one of them. I’ve been making this soufflé from Fresh Food Fast by Peter Berley for years now, alternating the fruit (blackberries, blueberries, raspberries) depending on what is in season or looks good. It’s also an ideal recipe for beginners, because nothing much can go wrong; the prep is minimal, and it’s all done in about 30 minutes. I used my cast-iron skillet, but a pie plate or shallow casserole dish will work, too.
- Serves 4–6
- 6 eggs
- ½ cup plus 1 tablespoon sugar, divided
- Zest of 1 lemon
- 1 pound whole-milk ricotta cheese
- 2 cups raspberries
- 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.