Ricotta lemon soufflé with lemon and cinnamon sauce
- Gluten Free
- Vegetarian
- Energy Kcal 598
- Carbohydrates g 47.8
- of which sugars g 40.6
- Protein g 21.5
- Fats g 35.6
- of which saturated fat g 18.24
- Fiber g 1.2
- Cholesterol mg 590
- Sodium mg 227
- Difficulty: Difficult
- Prep time: 15 min
- Cook time: 25 min
- Serving: 4
PRESENTATION
Ricotta lemon soufflé is a classic from French kitchens, known for its fancy look and the way it rises up all tender and light in the oven. And the taste? Really, it's something else. This is one of those desserts folks call a real test of your baking skills, but it’s so worth it when you see that golden, moist top come out just right. Unlike heavy cakes, this thing stays super airy, almost like biting into a cloud with a punch of zesty lemon. In France, people have all sorts of soufflés—chocolate, cherry, even cheese—but here, ricotta brings a creamy touch that sets it apart from the usual lineup.
What really makes this one stand out is the ricotta lemon soufflé filling that’s just a little sweet and packed with citrus flavor. It’s not the easiest thing to pull off, but that’s kind of the fun. The real challenge? Making sure it puffs up perfectly without collapsing, a move that gets respect from anyone who knows their way around French desserts. From the first spoonful, you get a mix of tangy lemon and the gentle kick of cinnamon, thanks to the lemon cinnamon sauce poured over the top.
People who love ricotta dessert recipes know that adding a bit of spice can make a big difference, and this sauce is the proof. The cinnamon doesn’t overpower; it gives just enough warmth to balance the zesty lemon. Regional versions in France sometimes swap out the lemon for orange or add berries, but this lemon-cinnamon combo is pure comfort with a fancy twist. You know, the soufflé’s soft, golden crust soaks up the sauce, making every bite a mix of creamy and spiced flavors.
It's no wonder why folks who want lemon dessert ideas or a new take on baked ricotta desserts keep coming back to this dish. Trying your hand at this easy soufflé recipe is a great way to see why the French take so much pride in their sweets. And when you nail that rise? You get a little bragging rights at the table. Whether you're a seasoned baker or just starting, this dish promises a really really good journey into the world of French desserts.
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INGREDIENTS
- Ingredients for 4 soufflés
- Cow's milk ricotta cheese ½ cup (150 g)
- Lemon peel 3
- Sugar ½ cup (100 g)
- Egg whites ½ cup (130 g)
- Egg yolks 2.6 oz (75 g)
- Cornstarch 2 ½ tbsp (20 g)
- for the lemon and cinnamon sauce
- Cinnamon sticks 2
- Sugar 4 tsp (20 g)
- Potato starch 0.4 oz (10 g)
- Lemon peel 1
- Fresh liquid cream 1.7 cups (400 g)
How to prepare Ricotta lemon soufflé with lemon and cinnamon sauce
To prepare the ricotta lemon soufflés with lemon and cinnamon sauce, first grate the lemon zest 1 and pour it into a bowl (with the lemon juice you can prepare a great fresh lemonade perhaps flavored with mint leaves), add the ricotta 2, the sugar, 3
the cornstarch 4 and 75 g of egg yolks 5 (be very precise with these measurements); mix everything with an electric mixer at medium speed 6,
until you obtain a smooth cream 7. Pour 130 g of egg whites into a perfectly clean bowl (also for the quantity of egg whites, be sure to weigh these gram amounts exactly) 8 and whip them to very stiff peaks with a perfectly clean electric mixer set to medium speed 9.
With a spatula, gradually fold the egg whites into the previously obtained yolk and ricotta mixture and gently combine everything from top to bottom 10. Transfer the soufflé mixture into four ceramic ramekins each with a capacity of about 5 oz (150 g) and a diameter of about 3 1/4 inches (8.5 cm), lightly butter them 11 and fill them 12 until the mixture is used up.
Once filled 13 let them rest in the fridge for a short time and in the meantime fill a baking dish with water and place it in a preheated static oven at 392°F (200°C), so that the water becomes very hot before proceeding with the bain-marie cooking (the baking dish should hold the 4 ramekins). Move on to the accompanying sauce: in a saucepan pour 3/4 cup (200 g) of heavy cream, along with the cinnamon sticks and bring it to a boil. Once it reaches a boil, turn off the heat and cover the saucepan with plastic wrap 15 or a lid, to let the cinnamon sticks infuse.
In a bowl pour the potato starch and sugar 16, then remove the cinnamon sticks from the previously heated cream 17; pour the flavored cream into the bowl with sugar and starch 18.
Mix with the whisk to combine 19, then transfer the mixture to a saucepan 20 and, over low heat using a spatula, stir everything until it thickens 21.
Once thickened, transfer the mixture to a bowl 22 and gradually incorporate the remaining 3/4 cup (200 g) of heavy cream 23: mix with the whisk to obtain a smooth sauce, flavor with the zest of one lemon 24
and set aside 25. Meanwhile, bake the soufflés cooking them in a bain-marie, in the baking dish with the previously heated water, in a preheated static oven at 392°F (200°C) for about 20 minutes. Once cooked, remove the ricotta lemon soufflés with lemon and cinnamon sauce from the oven and serve immediately (26-27).