Twice baked ricotta and herb soufflé's

Ingredients

• 1 cup (250 g)firm ricotta
• 1/2 cup (about 50 g)grated Parmesan cheese
• 1 tbsp (15 ml)olive oil
• 2 tbsp (30 ml)finely chopped parsley (or basil, thyme, rosemary, or herbs of your choice)
• 1 clovegarlic, minced (optional)
• To tastesalt and pepper
• 1egg, beaten
• 1/4 cup (about 25 g)grated Parmesan cheese, extra

Instructions

1. 1

   Prepare the moulds

   Heat the oven to 180°C (350°F) and grease 2 dariole moulds. Ramekins or a muffin tray can also be used.

2. 2

   Mix the base

   In a bowl, combine the ricotta, Parmesan, olive oil, herbs, salt and pepper, mixing until smooth. Taste and adjust the seasoning, then add the beaten egg and mix well.

3. 3

   Bake twice

   Spoon the mixture into the buttered moulds and bake for 25–30 minutes. Leave them in the moulds for 15 minutes, or cool to room temperature and refrigerate if not serving straight away. Turn the soufflés out into a baking dish lined with baking paper, sprinkle with the extra Parmesan and bake for a further 15 minutes, until the cheese on top is golden.

What are ricotta soufflés?

A soufflé is a French-style baked dish known for its light, airy texture. This version takes a different route from a classic puffed soufflé: it is baked in moulds, turned out, topped with cheese and baked again.

Ricotta gives the centres a tender, creamy character, while herbs and Parmesan bring savoury flavour. The second bake adds a browned top and helps make the little portions easy to serve.

Nutrition and macros by portion

The nutrition label shows one serving as written: 472 calories, 31g protein, 6g carbs, 35g fat.

Ricotta and Parmesan contribute most of the protein and fat, while the small amount of carbohydrate comes mainly from the dairy and herbs. Serve a soufflé with a generous portion of vegetables or salad to round out the plate.

Choosing the ingredients

Ricotta: firm ricotta gives the mixture enough body to hold its shape when turned out. If yours is particularly wet, drain it briefly before mixing.

Herbs: parsley is the suggested choice, but basil, thyme or rosemary can be used instead. Garlic is optional, so leave it out for a milder flavour.

Parmesan: the first portion flavours the ricotta mixture, while the extra cheese is reserved for the second bake. Keep these amounts separate as you prepare the ingredients.

Mixing the base

Season before adding the egg, as the method directs, and taste the ricotta mixture to check its balance. Mix the egg in thoroughly afterwards so it is evenly distributed.

Aim for a smooth, cohesive mixture rather than beating it vigorously. This is a compact, ricotta-based bake, not a method that relies on whipping egg whites.

Baking and turning out

First bake: cook the filled moulds for 25–30 minutes at 180°C. The recipe does not give a separate visual test for this stage, so use the stated baking time.

Resting: leave the soufflés in their moulds for 15 minutes before turning them out. This pause gives them time to settle and makes handling easier.

Second bake: place the turned-out soufflés in a baking-paper-lined dish, add the extra Parmesan and bake for 15 minutes, until the topping is golden.

Choosing a mould

Dariole moulds give the soufflés their individual shape, but the recipe also allows ramekins or a muffin tray. Use two portions’ worth of mould space and grease the surfaces well.

If using a different type of mould, the shape may vary. Keep an eye on the first bake and follow the recipe’s timing as your guide.

Serving ideas

Serve the soufflés warm, once the Parmesan topping has turned golden. A crisp green salad or simply dressed vegetables make a fresh contrast to the rich cheese.

For a more substantial meal, add bread or a vegetable side. Keep accompaniments lightly seasoned so they complement rather than overwhelm the herbs.

Recipe notes & tips

• Have the moulds greased and the oven heated before mixing the ingredients.
• Chop the herbs finely so they distribute evenly through the ricotta.
• Taste and adjust the seasoning before adding the egg.
• Use a baking dish lined with baking paper for the second bake.
• Keep the extra Parmesan separate until the soufflés are turned out.

Variations

• Change the herbs: Use basil, thyme or rosemary instead of parsley, as suggested in the ingredients.
• Skip the garlic: Leave out the optional clove for a gentler flavour.
• Use ramekins: Bake the mixture in ramekins if you do not have dariole moulds.
• Try a muffin tray: Use a muffin tray as another mould option for individual portions.

Common mistakes to avoid

• Adding the egg too early: Taste and adjust the seasoning first, then mix in the beaten egg.
• Turning out too soon: Leave the soufflés in their moulds for the full 15 minutes before unmoulding.
• Forgetting the second bake: Top the turned-out soufflés with the extra Parmesan and return them to the oven.
• Skipping the baking paper: Line the dish before placing the soufflés in it for their second bake.
• Using all the Parmesan at once: Reserve the extra portion for the topping.

How to store

If not serving straight away, cool the soufflés to room temperature and refrigerate them. The recipe does not specify a storage duration or reheating method; reheat until piping hot throughout before serving.

Frequently asked questions