Imagine a dish so light it could float off your plate, yet so rich and creamy it melts in your mouth - welcome to the world of Semolina Ricotta Cheese Soufflé! This Italian culinary masterpiece is not just a recipe, it's an experience that transforms simple ingredients into a gastronomic work of art. Whether you're a seasoned chef or a curious home cook, this soufflé will elevate your cooking skills and impress even the most discerning food lovers.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 cup semolina flour
- 2 cups milk
- 1 cup ricotta cheese
- 3 eggs, separated
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Butter for greasing
Instructions
- Preheat your oven to 375°F (190°C). This will ensure that your soufflé bakes evenly and rises properly.
- Grease a
- 5-quart soufflé dish or individual ramekins with butter. Make sure to coat the sides and bottom thoroughly to prevent sticking.
- In a medium saucepan, bring the 2 cups of milk to a gentle simmer over medium heat. Stir occasionally to prevent it from scorching.
- Once the milk is simmering, gradually whisk in the 1 cup of semolina flour. Continue to whisk constantly for about 5-7 minutes until the mixture thickens and pulls away from the sides of the pan. This will create a thick, creamy base.
- Remove the saucepan from the heat and let it cool slightly for about 5 minutes. Then, stir in the 1 cup of ricotta cheese and the 1/2 cup of grated Parmesan cheese until well combined.
- In a separate bowl, separate the 3 eggs, placing the yolks in one bowl and the whites in another. Beat the egg yolks until they are pale and slightly thickened. Then, fold the beaten yolks into the semolina mixture.
- Season the mixture with salt and pepper to taste. Mix well to ensure the seasoning is evenly distributed.
- In the bowl with the egg whites, use a hand mixer or stand mixer to beat them until stiff peaks form. This will help give your soufflé its light and airy texture.
- Gently fold the beaten egg whites into the semolina mixture in three additions. Be careful not to deflate the egg whites; use a spatula and a gentle folding motion.
- Pour the soufflé mixture into the prepared dish or ramekins, filling them about three-quarters full to allow for rising.
- Place the soufflé dish or ramekins on a baking sheet for easier handling and to catch any spills. Bake in the preheated oven for about 25-30 minutes, or until the soufflé is puffed and golden brown on top.
- Once baked, remove the soufflé from the oven and let it cool for a few minutes before serving. It can be enjoyed warm or at room temperature.
- Serve the semolina ricotta cheese soufflé as a delightful appetizer or a light main dish, garnished with additional grated Parmesan if desired.
Tips
- Temperature is Key: Ensure all ingredients are at room temperature for smoother mixing and better rise.
- Egg White Technique: When beating egg whites, use a clean, dry bowl and beaters. Even a drop of oil can prevent proper peaks from forming.
- Folding Magic: When incorporating egg whites, use a gentle "over and under" motion to maintain their delicate structure.
- Oven Preparation: A preheated oven is crucial - don't open the door while baking to prevent sudden temperature drops.
- Serve Immediately: Soufflés are notorious for deflating quickly, so time your serving perfectly for maximum dramatic effect.
- Grease Wisely: Use upward strokes when buttering your dish to help the soufflé climb the sides as it rises.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 30g
Protein: 18g
Fat: 20g
Saturated Fat: 10g
Cholesterol: 140mg
