Blueberry and Ricotta Souffle
Blueberry and Ricotta Souffle

Ingredients

Method

  • 4 egg whites
  • 2 tbsp icing sugar
  • 50g blueberries
  • 2 tbsp white wine
  • 1 tbsp cornflour
  • 2 tsp veg oil
  • 75g ricotta
  • Icing sugar, to dust
  • 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
This recipe pairs perfectly with the Raventos i Blanc Cava 2017 from Penedes, Australia.

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