Description
This is a light, fruity dessert. It’s a one-bowl, 5-ingredient gluten-free soufflé with fresh berries, creamy ricotta, and a fluffy egg batter.
Ingredients
- 6 eggs
- ½ cup (100 g) plus 1 tablespoon (13 g) sugar, divided
- 1 teaspoon lemon zest (about 1 medium lemon)
- 1 pound (16 ounces/450 g) whole-milk ricotta cheese
- 1½ cups (180 – 200 g) raspberries, strawberries, or other soft-skin berries/fruit
Instructions
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Preheat the oven to 375 degrees, and set a rack in the lower third of the oven. Lightly spray a round 9-inch pie dish, or a 1 quart/1 liter baking dish, with vegetable oil, or grease with butter.
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Whisk the eggs together in a medium bowl. Add ½ cup sugar and lemon zest, and mix. Fold in the ricotta.
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Pour the mixture into the baking dish, and bake in the oven for 15 minutes.
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Carefully remove the dish from the oven, and evenly scatter the berries over the batter. Sprinkle with 1 tablespoon sugar and return to the oven.
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Bake until the middle is completely set, the edges start to brown, and the soufflé is puffed, about 20 minutes.
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Serve warm, at room temperature, or chilled. Store in the fridge, covered, for up to 3 days. Do not freeze.