Ricotta Soufflés with Blackberry Compote
4.6
(4)
Ingredients
Makes 6
Step 1
Whisk 3/4 cup sugar, cornstarch, and flour in large bowl. Add egg yolks and lemon peel; whisk to blend.
Step 2
Bring milk just to simmer in small saucepan over medium-high heat. Gradually whisk hot milk into yolk mixture. Return mixture to same saucepan and bring to boil over medium heat, whisking constantly. Boil 1 minute, whisking constantly (pastry cream will be thick). Spread pastry cream out to 1/3-inch thickness on small rimmed baking sheet. Cover completely with plastic wrap. Cool to room temperature. Transfer pastry cream to medium bowl. Whisk in ricotta. Cover and chill until cold, about 1 hour.
Step 3
Bring blackberries, vermouth, lemon juice, and 1/4 cup sugar to boil in small saucepan, crushing some berries and stirring to dissolve sugar. Reduce heat to medium-low; simmer until mixture thickens and measures 1 cup, about 8 minutes. Transfer blackberry compote to small bowl, cover with plastic wrap, and chill.
Step 4
Butter six 1/2-cup ramekins; coat with sugar, tapping out any excess. Using electric mixer, beat egg whites in large bowl until soft peaks form. Gradually beat in remaining 6 tablespoons sugar; continue beating until stiff but not dry. Fold egg whites into ricotta mixture. Spoon batter into ramekins; smooth tops. Run thumb 1/4 inch deep around inside edge of each soufflé dish to wipe clean. do ahead Can be made 4 hours ahead. Cover and chill.
Step 5
Preheat oven to 350°F. Bake soufflés until puffed and golden at edges, about 28 minutes (about 32 minutes if chilled). Serve immediately with blackberry compote.
How would you rate Ricotta Soufflés with Blackberry Compote?
Leave a Review
Reviews (4)
Back to TopDelicious - just a bit too sweet for my taste. My family has begged me to make it two times already!
Frydafly
Miami, FL
8/6/2012
I would give this dessert all 4 stars in the sense that it is a wonderfully light and tasty dessert. It's also not as difficult as you think to make.
Kaci1
Las Vegas, NV
9/18/2011
I'm making this for a dinner party, and I didn't have enough ramekins/custard cups to make 12, so I used foil cupcake liners. I did not double the recipe--kept as is. So far things seem fine. I will bake at the host's place while we have dinner, so I'll update this review later. But to substitute for the ceramic dishes, I flattened the liners, rubbed butter with my fingers, then reshaped the liners inside the cupcake tray. This is why you need foil, as they can create a new shape better. Then I coated the inside with sugar as instructed. I filled each to the rim, but I couldn't get enough room to run my thumb around, so I hope this is alright. In the future, anyone have ideas for disposable souffle cups? I'd hate to invest in 12-20 ramekin dishes that I have to take with me to each event.
kath99ma
6/7/2009
The recipe is good except for an important error. The half-cup ramekin has to be a mistake. It works for six one cup ramekins, cooked no more than 28 minutes, or for twelve half cups, cooked no more than 20 minutes.
jimdarr
Carlisle MA
12/17/2008
