Ricotta Soufflé Recipe

Ricotta Soufflé Recipe

A light, airy and gluten-free dish

Brought to you by:  
Foodie  Foodie  | over 3 years ago

This article originally appeared in the latest April edition of Foodie: A Woman's Place. Read it here

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Serves: 4

Prep time: 40 mins


  • 200g ricotta
  • 4 eggs, separated
  • ½ tsp sea salt and ½ tsp ground pepper
  • 4 tbsp freshly chopped chives
  • Ground black pepper
  • 3 tbsp gluten-free flour
  • 1 tsp baking soda
  • 2 slices of pancetta, thinly sliced


  1. Heat oven to 170 C and position rack in lower third. Butter and flour dust 4 soufflé forms and set aside.
  2. Separate the eggs and whisk all ingredients together – leaving the egg whites aside. Then whisk the egg whites until you get a stiff form. Gently fold the egg whites into the mixture until it’s roughly combined. Fill the mixture in your forms and bake for 30 mins.
  3. Quickly pan-fry the pancetta until crispy and sprinkle on top of your souffles. For the vegetarian version, simply omit this last step.

Nutrition Nation tip:

Soufflés are best served warm out of the oven, so that they are well risen. The longer you wait, the more they shrink.Image title


Foodie | Hong Kong

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