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Lemon Ricotta Soufflé with Lemon and Cinnamon Sauce

17/11/2023

The lemon ricotta soufflé with lemon and cinnamon sauce is a delicious variation of a classic French dessert with a distinct Italian twist thanks to the ricotta and citrus flavors. Here is the recipe:

Ingredients

For the soufflé:

  • 250g of ricotta
  • 3 eggs (yolks and whites separated)
  • 80g of granulated sugar, plus a little more for dusting
  • 1 organic lemon (zest grated)
  • 1 tablespoon of lemon juice
  • A pinch of salt
  • Butter for greasing ramekins

For the lemon and cinnamon sauce:

  • 150ml of fresh lemon juice (about 3-4 lemons)
  • 100g of granulated sugar
  • 1 cinnamon stick
  • 1 tablespoon of cornstarch, dissolved in a little cold water

Preparation

  1. Start by preheating the oven to 180°C and placing a baking tray inside the oven to heat it.
  2. Grease with butter and sprinkle granulated sugar into four soufflé ramekins.
  3. In a large bowl, mix the ricotta with the sugar until you have a smooth mixture.
  4. Stir in the egg yolks, lemon zest, and lemon juice into the ricotta mixture, mixing until everything is well combined.
  5. In another bowl, beat the egg whites with a pinch of salt until they are frothy and form stiff peaks.
  6. Gently fold the whipped egg whites into the ricotta mixture, trying not to deflate them.
  7. Fill the prepared ramekins with the mixture, leveling off the top and cleaning the edges if necessary.
  8. Place the ramekins on the hot baking tray in the oven and bake for about 15-20 minutes or until the soufflés are puffed up and golden.
  9. While the soufflés are in the oven, prepare the lemon and cinnamon sauce. In a small pot over medium heat, mix the lemon juice, sugar, and cinnamon stick until the sugar has dissolved.
  10. Add the dissolved cornstarch and continue stirring until the sauce thickens.
  11. Remove the cinnamon stick before serving.
  12. Serve the soufflés hot with the lemon and cinnamon sauce.

Curiosity

The soufflé, which means “blown” in French, is known for its delicacy and light, airy structure. The version we prepared today is made even more special by the fresh taste of lemon combined with the sweetness of ricotta, a widely used ingredient in Italian pastry.

Remember that soufflés should be eaten immediately after they come out of the oven to enjoy them in their perfect shape and ideal texture. Bon appétit!

Lemon Ricotta Soufflé with Lemon and Cinnamon Sauce