Ricotta souffle
Instructions
In a saucepan, boil the milk with the sugar and half the vanilla stick, then join the starch and flour, sieved and already mixed with a little milk.
Boil again for a few seconds, then remove the Pan from the heat and remove the vanilla stick.
Stir the mixture of milk and egg yolks flour, well drained and ricotta sieved and raisins soaked in rum mass, drained and squeezed.
In a bowl beat the egg whites with the remaining sugar and blend the mixture of ricotta.
Transferred to the latter in a buttered souffle dish from and sprinkled with sugar, and smooth the surface.
Bake the cake in a water bath in a preheated oven (200 degrees) for 45 minutes, taking care that the water in the water bath to arrive at least half the height of the baking dish.
Serve the Souffles just removed from the oven.
Ingredients and dosing for 6 persons
- 25 cl of milk
- 120 g of sugar
- 1/2 stick of vanilla
- 20 g of flour
- 20 g of potato starch
- 5 egg yolks
- 300 g of ricotta
- 80 g of sultanas
- Cl = 2 = Rum
- 5 egg whites
- Butter for the baking dish
- For sugar bowl