Ingredients
80 g Mascarpone, 50 g ricotta, 50 g yoghurt, 50 g sugar, 20 g cornstarch, 200 g stiff egg whites, 20 g of the following chopped aromas and spices: thyme, marjoram, oregano, black pepper, nutmeg and lastly mint cut a la julienne, 300 g raspberries, blended and sieved.
Directions
Sieve all ingredients. Delicately incorporate the whites and the sugar. Butter the ceramic molds and fill them with the soufflé.
Cook for 6/7 min at 180° C (350° F)
Warm up the raspberry puree, prick the cooked soufflé and pour a spoonful of raspberry into the hole.
Decorate the dish with aromas.
80 g Mascarpone, 50 g ricotta, 50 g yoghurt, 50 g sugar, 20 g cornstarch, 200 g stiff egg whites, 20 g of the following chopped aromas and spices: thyme, marjoram, oregano, black pepper, nutmeg and lastly mint cut a la julienne, 300 g raspberries, blended and sieved.
Directions
Sieve all ingredients. Delicately incorporate the whites and the sugar. Butter the ceramic molds and fill them with the soufflé.
Cook for 6/7 min at 180° C (350° F)
Warm up the raspberry puree, prick the cooked soufflé and pour a spoonful of raspberry into the hole.
Decorate the dish with aromas.
