recipes
Twice baked ricotta and black olive soufflé
Serves: 4
Ingredients
- 400ml milk
- 200g ricotta
- 100g butter
- 125g plain Flour
- 50g chopped black olives
- 9 egg yolks
- 7 egg whites
- 50g Parmesan cheese, grated
Method
Butter 4 tins. Warm the milk in a saucepan. In another saucepan melt the butter and add flour, cook slightly and add the warm milk to form a Béchamel. Whisk the egg whites to a stiff peak. Fold the ricotta, egg yolks, chopped olives and Parmesan and add the béchamel. Fold in the egg whites. Spoon the mixture into the prepared tins and bake at 150`c for 15-20 minutes. Serve immediately.
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