Name: Double-baked spinach and ricotta soufflé
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 6
Ingredients: 2 cups spinach (about 1 bunch), trimmed (firmly packed); 100 gm firm ricotta; 2 tbsp each coarsely chopped flat-leaf parsley and finely chopped chives; ¼ tsp finely grated nutmeg; 1 quantity double-baked Gruyère soufflé

Double-baked spinach and ricotta soufflé

Australian Gourmet Traveller recipe for double-baked spinach and ricotta soufflé.

Serves 6

Prep

25M

Cook

45M

Total

1H 10M

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We served this soufflé with a salad of blanched asparagus, sugarsnap peas and baby beans dressed with Dijon mustard, white wine vinegar and olive oil.

Ingredients

2 cups spinach (about 1 bunch), trimmed (firmly packed)

100 gm firm ricotta

2 tbsp each coarsely chopped flat-leaf parsley and finely chopped chives

¼ tsp finely grated nutmeg

1 quantity double-baked Gruyère soufflé

Method

Main

1.Blanch spinach until just wilted (30 seconds), drain, refresh, then squeeze out excess liquid. Process in a food processor with ricotta, herbs and nutmeg until finely chopped and set aside.

2.Follow method for making double-baked Gruyère soufflé, folding through spinach mixture after the egg yolks in step 4. Serve spinach and ricotta soufflés with a simple green salad.

Styling by Emma Knowles

Ingredients

Method

Main

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