Semolina and Ricotta Cheese Soufflé

This semolina and ricotta cheese souffle is a super light and delicious dessert or breakfast to have and enjoy with family and friends.

Course Breakfast, Dessert

Cuisine French, Ramona's Cuisine

Prep Time 15

Cook Time 20

Total Time 35

Servings servings

Calories 360kcal

Author Ramona Sebastian

Equipment

ramekins
Freestanding mixer

Ingredients

4 eggs
70 g sugar
5 tablespoon semolina
2 tablespoon flour
250 g yogurt
1 teaspoon soda bicarbonate
1 tablespoon cider vinegar (or lemon juice)
1 pinch salt
½ teaspoon turmeric powder
½ teaspoon vanilla essence
150 g ricotta cheese
1 teaspoon rind (orange and lemon)
2 tablespoon icing sugar (for decoration)
150 ml creme fraiche (or yogurt) to serve
10 g butter to grease the dishes

Instructions

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.

Notes

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 dessert 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 nice and pleasantly sweet rather than ‘offensive to my taste buds’, as I call it ;-).

I add turmeric powder for two reasons: it creates a beautiful colouring & health benefits for all who eat it.

A close-up of this ricotta cheese souffle, with turmeric powder

"*" 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. The best way is to put all ramekins on a tray and swiftly put that in the oven in one quick manoeuvre.

Nutrition