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- Prep time:
- 20 mins
- Cook time:
- 25 mins
- Serves:
- 4
For dessert, Gino D'Acampo whips up a delicious ricotta soufflé flavoured with strawberries and Amaretto liqueur
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Tips and suggestions
- Drink with...
- Champagne
Ingredients
- 200g fresh Strawberries, sliced
- 5 tbsp amaretto (almond liqueur)
- 4 Eggs, separated
- 130g caster sugar
- 325g Ricotta cheese
- 1 tbsp vanilla essence
- 30g pistachio nuts, finely chopped
- 1 Lemon, zest and juice
- unsalted Butter, or oil for greasing
- icing sugar, to decorate
Method
1. Preheat the oven to 180C/gas 5.2. Heat the strawberry slices with the Amaretto in a saucepan and gently simmer for about 10 minutes until the strawberries become soft. Remove from the heat and leave to cool.
3. Beat the egg yolks and sugar together in a large bowl until thick and pale. Stir in the ricotta, vanilla essence, pistachio nuts, lemon zest and juice and mix together thoroughly.
4. In a separate bowl, whisk the egg whites until stiff and very gently fold into the ricotta mix.
5. Grease 4 ramekins and divide the strawberries among them. Spoon the ricotta mixture over the top and bake in the oven for 20-25 minutes until puffed and lightly browned.
6. Dust with icing sugar and serve immediately.
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