Twice baked ricotta and herb soufflé's

Ingrédients

• 1 cup firm ricotta
• 1/2 cup grated parmesan cheese
• 1 tbs olive oil
• 2 tbs finely chopped parsley (basil, thyme and rosemary or herbs of your choice)
• 1 clove of garlic (minced (optional))
• salt and pepper to taste
• 1 egg (beaten)
• 1/4 cup grated parmesan (extra)

Préparation

1. 1

   Preheat the oven to 180 celsius (350 Fahrenheit) and grease 2 dariole moulds. You could also use ramekins or a muffin tray.

2. 2

   Place the ricotta, parmesan, olive oil, herbs and seasonings in a bowl and mix until smooth. Taste and adjust the seasonings as necessary before adding the egg and mixing well.

3. 3

   Spoon the mixture into the buttered moulds and bake for 25 to 30 minutes. Let them sit in the mould for 15 minutes (or cool to room temperature and refrigerate if not eating right away) and turn the souffle's out into a baking dish lined with baking paper. Top with the extra parmesan and bake for a further 15 minutes, or until the cheese on top is golden.