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Posted: 12:00 a.m. Tuesday, Jan. 22, 2013
Herbed Ricotta Souffle
No fear here: The French classic goes fuss-free (and tres light), with fresh ricotta providing the creaminess rather than traditional bechamel sauce. For maximum volume when whipping the whites, use room-temperature eggs and a balloon whisk (for more air per stroke) or a mixer with a whisk attachment.
Unsalted butter, for dish
All-purpose flour, for dish
1 1/2 cups part-skim ricotta
4 large eggs, separated
1/2 tsp. coarse salt
2 Tbsp. freshly chopped basil
2 Tbsp. freshly minced chives
Ground black pepper
Heat oven to 375 degrees and position rack in lower third. Butter a one-quart casserole dish and dust with flour, shaking out excess. In a bowl, whisk ricotta, egg yolks, salt and herbs. Season with pepper. In a separate bowl, whisk whites until stiff peaks form. Working in two batches, gently fold whites with a large rubber spatula into ricotta mixture until just combined.
Pour mixture into prepared dish and bake until puffed, golden brown, and firm to the touch, 30 to 32 minutes.
— From “Meatless” (Clarkson Potter, $25) by the staff at Martha Stewart Living