HERBED RICOTTA SOUFFLE
The French classic goes fuss-free (and tres light), with fresh ricotta providing creaminess rather than traditional bechamel sauce.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 220 g, Cholesterol 245 g, Fat 14 g, Protein 17 g, SaturatedFat 7 g, Sodium 327 g
RICOTTA PIE
Provided by Food Network
Categories dessert
Time 4h10m
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- To make the pie crust: Into a bowl, sift the flour, sugar, baking powder, and salt. Add the shortening and blend until the mixture resembles coarse crumbs. In a bowl, whisk together the egg and 2 tablespoons of the ice water. Add the egg mixture to the flour mixture and toss to combine, adding more water, if necessary, to form a dough. Chill the dough, wrapped in plastic, until firm.
- On a lightly floured surface, roll out the dough into a circle 1/8-inch thick and fit it into a 9-inch pie pan. Crimp the edge, prick the bottom, and chill while making the filling.
- Preheat the oven to 350 degrees. In a large bowl with an electric mixer, beat the ricotta with the sugar until smooth. Add the eggs, 1 at a time, beating well after each addition. Beat in the vanilla and cinnamon. Stir in the candied fruit and chocolate chips. Pour the filling into the pie shell.
- Bake the pie for 45 minutes, or until just set. Let cool and chill.
RICOTTA SOUFFLéS WITH BLACKBERRY COMPOTE
Provided by Andrew Carmellini
Categories Mixer Egg Dessert Bake Vegetarian High Fiber Dinner Ricotta Blackberry Bon Appétit Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6
Number Of Ingredients 11
Steps:
- Whisk 3/4 cup sugar, cornstarch, and flour in large bowl. Add egg yolks and lemon peel; whisk to blend.
- Bring milk just to simmer in small saucepan over medium-high heat. Gradually whisk hot milk into yolk mixture. Return mixture to same saucepan and bring to boil over medium heat, whisking constantly. Boil 1 minute, whisking constantly (pastry cream will be thick). Spread pastry cream out to 1/3-inch thickness on small rimmed baking sheet. Cover completely with plastic wrap. Cool to room temperature. Transfer pastry cream to medium bowl. Whisk in ricotta. Cover and chill until cold, about 1 hour.
- Bring blackberries, vermouth, lemon juice, and 1/4 cup sugar to boil in small saucepan, crushing some berries and stirring to dissolve sugar. Reduce heat to medium-low; simmer until mixture thickens and measures 1 cup, about 8 minutes. Transfer blackberry compote to small bowl, cover with plastic wrap, and chill.
- Butter six 1/2-cup ramekins; coat with sugar, tapping out any excess. Using electric mixer, beat egg whites in large bowl until soft peaks form. Gradually beat in remaining 6 tablespoons sugar; continue beating until stiff but not dry. Fold egg whites into ricotta mixture. Spoon batter into ramekins; smooth tops. Run thumb 1/4 inch deep around inside edge of each soufflé dish to wipe clean. do ahead Can be made 4 hours ahead. Cover and chill.
- Preheat oven to 350°F. Bake soufflés until puffed and golden at edges, about 28 minutes (about 32 minutes if chilled). Serve immediately with blackberry compote.
SPINACH SOUFFLE' RICOTTA PIE
The combination of the creamy spinach souffle and ricotta really make this a rich and wonderful tasting pie for brunch or a light evening meal.
Provided by Daily Inspiration S
Categories Breakfast Casseroles
Time 1h5m
Number Of Ingredients 7
Steps:
- 1. Preheat the oven to 425 degrees F.
- 2. In a large bowl, combine thawed spinach souffle, ricotta cheese, parmesan cheese, nutmeg, pepper and garlic. Mix well and then spoon into the pie shell, spreading top evenly.
- 3. Place pie shell on a baking sheet and bake in a preheated oven for 30 minutes. Let the pie stand 10 minutes before serving. Serve warm.
ARTICHOKE SOUFFLE PIE
This looks complicated but I assure you it is worth every bit of effort and if you follow the steps it will come out perfect every time Your family or guests will OOOooh at the sight of this dish. Perfect for a brunch where you have other already prepared dishes.. The Recipe #24485 can be made the day before and just warmed.
Provided by Bergy
Categories One Dish Meal
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Fit unbaked pie crust into a 10" pie plate.
- Heat oven to 400°F.
- Do not prick the pie crust but bake for 10 minutes or until lightly browned, remove pie crust& lower oven temp to 300 degrees F.
- In a saucepan melt the butter (margarine).
- Blend in the flour, dill weed, salt and pepper.
- Stir in the milk, stir constantly until the mixture boils and thickens and remove from heat.
- Add cheese, stir the mixture until the cheese has melted; set aside.
- In a skillet with a tbsp butter saute the artichoke hearts, green onions and pimiento until the onions are wilted.
- in a large bowl beat the egg whites and cream of tartar until stiff peaks form In a small bowl beat the yolks until they are lemon colored.
- Gradually beat the cheese mixture into the egg yolks.
- Pour the egg yolk mixture over the egg whites and fold together gently.
- Spoon artichoke mixture into the pie shell.
- Pour souffle over the artichokes.
- Bake 45-55 minutes or until a knife comes out clean inserted in the middle and it is a heavenly golden color.
- Serve at once with Chicken Parmesan sauce (Recipe #24485).
Nutrition Facts : Calories 331.2, Fat 23.4, SaturatedFat 11, Cholesterol 144.1, Sodium 489.3, Carbohydrate 18.8, Fiber 2.7, Sugar 0.9, Protein 12.3
More about "ricotta souffle pie recipes"
LEMON-RICOTTA SOUFFLéS RECIPE - MARIA HELM SINSKEY
From foodandwine.com
5/5 Total Time 2 hrs
- Preheat the oven to 425°. Butter four 10-ounce ramekins and dust generously with granulated sugar.
- In a medium saucepan, bring the softened butter, the water and 1/2 teaspoon of salt to a boil. Remove from the heat and stir in the flour all at once. Cook over moderate heat, stirring with a wooden spoon, until the dough comes together, about 2 minutes. Transfer the dough to the bowl of a standing mixer fitted with the paddle. Beat at medium speed for 10 seconds. Add the egg yolks one at a time; beat well between additions. Add the lemon zest and juice and Creamy Ricotta and beat at high speed until very smooth and creamy, scraping down the bowl occasionally. Transfer to a large bowl.
- Wash and dry the mixer bowl. Add the egg whites, the cream of tartar and a pinch of salt. Using the whisk, beat the egg whites at medium high speed until soft peaks form. Add the 1 cup of granulated sugar in a thin stream and beat at high speed until stiff, glossy peaks form, about 2 minutes. Gently fold the whites into the ricotta dough just until no streaks remain.
- Spoon the soufflé mixture into ramekins. Run the blade of a knife over the top so it's level, then run your thumb around the inside rim to help the soufflés rise evenly. Bake the soufflés in the center of the oven for 35 to 40 minutes, or until firm, risen and deep golden on top. Let cool for 15 minutes. Dust the tops with confectioners' sugar and serve hot or at room temperature.
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