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Double-baked spinach and ricotta soufflé

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

Double-baked spinach and ricotta soufflé

Jason Loucas
6
25M
45M
1H 10M

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

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.

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