Ingredients:
- 2 oz butter + for greasing
- 1 1/2 oz flour
- 100 ml milk
- 250 g ricotta cheese
- 2 eggs
- 2 tbsp chopped Parseley
- 2 tbsp chopped rosemary
- salt and pepper
- sauteed chopped mushrooms
Procedure:
- grease souffle dishes and set aside
- warm Milk + butter+ flour in a pan … and whisk it finely with a hand blender
- Beat in the ricotta cheese and herbs and yolks now into that mixture
- Add salt and pepper and fold
- cut cubes of cheese for the core
- fill the baking tray holes halfway and place the cheese cubes… then fill the rest just upto the top
- Place the whole tray on another flat baking tray filled with halfway shallow water
- Bake at 180ºC for 15-20 mins
- Take out the cakes and cool for 15 mins, place them on a ovenproof dish next and bake at 200ºC for another 10 mins.é
- Pours cream and grate Parmesan cheese on top before serving.
- serve with sautéed mushrooms on the side
- (My tray had too small moulds) 😛
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