Gluten-free Herb Soufflés
 
Ingredients
  • Unsalted butter
  • 2-3 tablespoons finely grated Parmigiano-Reggiano, for dusting
  • 1 ½ cups ricotta
  • 4 large eggs
  • ¼ cup finely chopped fresh herbs, such as basil, chives or parsley
Instructions
  1. Preheat the oven to 375°.
  2. Prepare four one-cup ramekins: schmear with butter, then dust with the Parmigiano-Reggiano. Arrange on a baking sheet and set aside.
  3. Separate the yolks from the whites, taking care to not get any yolk into the whites.
  4. Add the ricotta, yolks and herbs to a large bowl; fold to combine.
  5. Using an electric mixer, beat the egg whites on medium-high until you get stiff peaks.
  6. Fold the egg whites into the ricotta mixture; gently combine.
  7. Pour the mixture amongst the four ramekins and place in the oven.
  8. Bake for 40-45 minutes until the soufflés are puffy and slightly browned on top. Do not open the oven to peek! Use the oven light instead.
Notes
Adapted from a recipe from Whole Living.
Recipe by The California Table at http://thecaliforniatable.com/recipe-gluten-free-herb-souffles/