AT A GLANCE
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.
|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.|