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.
- 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 <b><a href='http://www.gourmettraveller.com.au/double-baked-gruyere-souffle.htm'>double-baked Gruyère soufflé</a></b>
- 1Blanch 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.
- 2Follow method for making <b><a href="/recipes/recipe-search/masterclass/2010/9/double-baked-gruyère-soufflé">double-baked Gruyère soufflé</a></b>, folding through spinach mixture after the egg yolks in step 4. Serve spinach and ricotta soufflés with a simple green salad.