There are not many sweet souffle recipes out there and I believe you are missing out on something seriously easy to make and super delicious. I have been making this sweet ricotta cheese souffle for a good few years, it is light but has a bit of a body from the semolina and the lemon rind/zest gives it such a nice delicious flavour!
Oh, how I love those divine cheese and yoghurt desserts that are so light and truly refreshing.
My kids absolutely love these ricotta cheese soufflés, especially and with a particularly increased level of appeal when I prepare them in ramekins. These soufflés simply disappear promptly!
Ricotta cheese soufflé?
Well, yes! It is delicious and although I am more of a savoury person, I really wouldn’t imagine this ricotta cheese souffle any other way. The combination of semolina/flour is a great addition a lot better than all flour desserts and truthfully… I cannot live without a bit of cheese.
Ricotta cheese tastes just great, it is a fantastic cheese to cook with.
What is ricotta cheese?
Definitely, one of my favourite cheese to cook with, 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 savoury dishes.
All these qualities that this cheese has makes it a pretty versatile and low-calorie ingredient which is just great, isn’t it?
This dessert is probably one of the most baked one in my household since it can be put together really fast and goes down very well every time I do make it, in fact, my kids get very excited when I say I am making it and sometimes they even ask for it.
Here is this really easy and delish cheese soufflé recipe.
Oh, actually, one more thing! You will see in the ingredients list in a minute that you will need (ideally) orange and lemon rind and zest.
I will tell you my secret here and how I make and preserve the lemon zest and orange rind – it is just like my mother did it all her life and thankfully still does it. Always in hand for some added flavour a must-have in your pantry.
I always buy organic and unwaxed lemons and oranges so I save the skin (from the oranges) and the zest (from the lemons) whenever using them for juicing or whatever I use them for.
This is how I do it!
I wash them and then zest the lemons and peel the oranges – the peel I then cut into little cubes/pieces and put these together with the zest from the lemons in a little jar adding a spoon of sugar after each layer added so they will end up covered in loads of sugar. You can, by all means, separate them and have lemon and the orange rind as two separate flavours.
I have them both way, one jar it’s lemon and orange and one just the lemon.
This can be kept in the fridge for a very, very long time, even half a year but mine never lasts for that long anyway.
Okay, now that I have clarified this, I am going to just let you have the recipe for this yummy ricotta cheese souffle……finally ;-))
Other recipes you may like :
- Crème brûlée -the best and the simplest dessert
- 17 Ultimate Chocolate Desserts for All Tastes
- Mini Pancakes Cereal
- Cinnamon roll apple pie
Semolina and Ricotta Cheese Soufflé
- Freestanding mixer
- 4 eggs
- 70 g sugar
- 5 tbsp semolina
- 2 tbsp flour
- 250 g yogurt
- 1 tsp soda bicarbonate
- 1 tbsp cider vinegar (or lemon juice)
- 1 pinch salt
- 1/2 tsp turmeric powder
- 1/2 tsp vanilla essence
- 150 g ricotta cheese
- 1 tsp rind (orange and lemon)
- 2 tbsp icing sugar (for decoration)
- 150 ml creme fraiche (or yogurt) to serve
- 10 g butter to grease the dishes
- Preheat the oven at 180°C/350F and although not necessary but you can grease the baking dishes that you may decide to bake it into.
- 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.
- While the eggs and the semolina are still mixing add one by one the turmeric powder, vanilla sugar, ricotta cheese, yogurt, lemon and orange rind. Mix all for 2 minutes until it homogenizes pretty well.
- 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.
- Pour in the mixture into the 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 dessert 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, 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 souffle will be ready to be taken out after about 12-15 minutes. Dust over some icing sugar to finish them off and serve.
- Serve hot or cold, it is equally delicious with a dollop of creme fraiche or full fat yogurt.