STRAWBERRY RICOTTA SOUFFLE
Softened butter or margarine, for souffle dish
Granulated sugar, for souffle dish
1 container (15 or 16 ounces) part-skim ricotta cheese
1/3 cup granulated sugar
4 eggs, divided
3 tablespoons unseasoned dry bread crumbs
2 tablespoons flour
1/2 teaspoon almond extract
1/4 cup chopped toasted almonds
Powdered sugar, for garnish
Amaretto strawberries (recipe follows)
Generously butter an 8-inch souffle dish. Coat with sugar; shake out any excess. Set aside. Heat oven to 375 degrees F.
In mixer bowl, beat cheese, granulated sugar, 3 eggs and 1 egg yolk, bread crumbs, flour and extract. Blend thoroughly.
Beat remaining egg white until stiff but not dry. Gently fold into cheese mixture. Pour into prepared dish.
Bake in center of oven 40-45 minutes until lightly browned and edges begin to pull away from side of dish.
Cool on rack about 3 minutes, until souffle begins to fall. Loosen edges with knife and invert onto serving plate with wide rim. Sprinkle with almonds and dust with powdered sugar. Surround with amaretto strawberries. Cut into wedges and serve warm. Top with amaretto strawberries.
AMARETTO STRAWBERRIES
2 pint baskets fresh strawberries, stemmed and sliced
1/3 cup amaretto (almond-flavored liqueur)*
1/4 cup powdered sugar
In bowl, combine stemmed and sliced strawberries, amaretto and powdered sugar. Toss to dissolve sugar; cover and refrigerate up to 3 hours.
*1/2 teaspoon almond extract can be substituted, if desired, for the amaretto.
Servings: 8
Source: California Strawberry Commission
Softened butter or margarine, for souffle dish
Granulated sugar, for souffle dish
1 container (15 or 16 ounces) part-skim ricotta cheese
1/3 cup granulated sugar
4 eggs, divided
3 tablespoons unseasoned dry bread crumbs
2 tablespoons flour
1/2 teaspoon almond extract
1/4 cup chopped toasted almonds
Powdered sugar, for garnish
Amaretto strawberries (recipe follows)
Generously butter an 8-inch souffle dish. Coat with sugar; shake out any excess. Set aside. Heat oven to 375 degrees F.
In mixer bowl, beat cheese, granulated sugar, 3 eggs and 1 egg yolk, bread crumbs, flour and extract. Blend thoroughly.
Beat remaining egg white until stiff but not dry. Gently fold into cheese mixture. Pour into prepared dish.
Bake in center of oven 40-45 minutes until lightly browned and edges begin to pull away from side of dish.
Cool on rack about 3 minutes, until souffle begins to fall. Loosen edges with knife and invert onto serving plate with wide rim. Sprinkle with almonds and dust with powdered sugar. Surround with amaretto strawberries. Cut into wedges and serve warm. Top with amaretto strawberries.
AMARETTO STRAWBERRIES
2 pint baskets fresh strawberries, stemmed and sliced
1/3 cup amaretto (almond-flavored liqueur)*
1/4 cup powdered sugar
In bowl, combine stemmed and sliced strawberries, amaretto and powdered sugar. Toss to dissolve sugar; cover and refrigerate up to 3 hours.
*1/2 teaspoon almond extract can be substituted, if desired, for the amaretto.
Servings: 8
Source: California Strawberry Commission
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