Oh, how I love those divine cheese and yogurt desserts that are so light and truly refreshing.
My kids absolutely love these ricotta cheese soufflés, especially with a particularly increased level of appeal when I prepare them in ramekins. These soufflés simply disappear promptly!
I love cheese soufflés!
I really wouldn’t imagine the desserts I prepare, without a bit of cheese.
Cheese tastes just great.
For example, introducing you one of my favurite cooking cheeses, 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 trully 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 savory dishes.
All these qualities that this cheese has makes it a pretty versatile and low calorie ingredient which is just great.
This desert 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 do this – it is just like my mother did it all her life and thankfully still does it.
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 do with them.
………and, 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. These 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……finally ;-))
Semolina and Ricotta Cheese Soufflé
- 4 eggs
- 70-100 g sugar
- 5 tbsp semolina
- 2 tbsp flour
- 250 g yogurt
- 1 tsp soda bicarbonate
- 1 tbsp cider vinegar (or lemon juice)
- 1/4 tsp salt
- 1/2 tsp turmeric powder
- 1 sachet vanillated sugar
- 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 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 selmolina are still mixing add one by one the turmeric powder, vanillated 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 or not 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 desert 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 with lets just say a 5-10 cm opening 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 soufflees will be ready to be taken out after about 12-15 minutes. Sprinkle some icing sugar over to finnish them off before serving.
Serve hot or cold, it is equally delicious with a dollop of creme fraiche or full fat yogurt.
I normally choose one larger dish and a few ramekins to make it more fun for kids.
I wrote down 70-100 g of sugar. This is because it really depends on how sweet you want this desert to be. I normally go for 70 g as there is extra sugar that will get the soufflé dusted so you decide. Some people love truly sweet desserts, I don’t really! I like my desserts to be nicely and pleasantly sweet rather than ‘offensive to my taste buds’, as I call it ;-).
I add turmeric powder for two reasons: it creates that beautiful coloring & health benefits for all who eat it.
"*" The semolina and ricotta cheese soufflés take less time to bake (a maximum of 25 minutes) in ramekins. Preparing the soufflés in a bigger dish can take up to 50 minutes, depending on the size.
If you choose to bake the soufflé (just like I normally do) in both ramekins and a larger dish, just start by putting the large dish in the oven first and then about 20 minutes later put in the ramekins so they all finish baking at the same time so you can create that cooling finish together rather than having to pull out the ramekins in the middle of baking so they will go all floppy. Be pretty swift with this as you do not want to keep oven opened for longer than a flash. Best way is to put all ramekins on a tray and swiftly put that in the oven in one quick maneuver.