Blueberry and Ricotta Souffle

Preheat a small frying pan in the oven, at 200C. Place the egg whites in a bowl, and whisk until stiff peaks are formed. Add the icing sugar, and whisk more until glossy.
Place the berries, white wine, cornflour, veg oil, and ricotta in your trusty food processor, and blitz until combined and smooth. Fold gently into the stiff egg whites, and then spoon the mixture into the hot frying pan. Bake for ten minutes until golden, then dust with icing sugar and serve.

30 mins

1 serving

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