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Roquefort soufflé with raisins

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Ingredients for 4 servings:

  • 4 tbsp raisins
  • 2 tbsp Cognac or Armagnac
  • 200 g ricotta
  • pepper
  • 2 eggs
  • 2 egg whites
  • 100 g cheese (Roquefort)
  • some butter
  • some flour

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Soak the raisins in cognac or Armagnac. Preheat oven to 200°C (400°F). Whisk the ricotta and whole eggs with pepper. Dice the Roquefort, beat the egg whites until stiff, and gently fold them into the egg and ricotta mixture along with the Roquefort and drained raisins. Butter 4 ramekins (ovenproof bowls) and dust with a little flour, then fill with the mixture. Bake in the oven for 20 minutes. Serve immediately. Arugula salad goes wonderfully with this.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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