Double-baked spinach and ricotta soufflé

AT A GLANCE

  • Serves 6 people

We served this soufflé with a salad of blanched asparagus, sugarsnap peas and baby beans dressed with Dijon mustard, white wine vinegar and olive oil.

  • 2 cups (firmly packed) spinach (about 1 bunch), trimmed
  • 100 gm firm ricotta
  • 2 tbsp each coarsely chopped flat-leaf parsley and finely chopped chives
  • ¼ tsp finely grated nutmeg
  • 1 quantity double-baked Gruyère soufflé
01   Blanch spinach until just wilted (30 seconds), drain, refresh, then squeeze out excess liquid. Process in a food processor with ricotta, herbs and nutmeg until finely chopped and set aside.
02   Follow method for making double-baked Gruyère soufflé, folding through spinach mixture after the egg yolks in step 4. Serve spinach and ricotta soufflés with a simple green salad.

Topics:

NUTMEG, BAKING, CHIVES, ENTREE, SPINACH, RICOTTA, MASTERCLASS, PARSLEY, FRENCH, GRUYERE, SPRING

Recipe:

EMMA KNOWLES

Photography:

JASON LOUCAS

Styling:

EMMA KNOWLES

FEATURED IN

Oct 2010

Oct 2010

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