Preparation time 10 minutes
Cooking time 12 to 15 minutes
50g (2oz) very soft butter 4tbsp breadcrumbs 250g (9oz) ricotta (a cheaper brand is best)
3 large, free-range eggs, separated 75g (3oz) grated Parmesan, plus extra
you will need
1 Heat the oven to 200 C, 180 C fan, 400 F, gas 6, with a baking sheet inside. Grease the ramekins with butter and line with breadcrumbs. Beat the ricotta and egg yolks with the Parmesan and season.
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2 Whip the egg whites by hand to stiff peaks. Stir a little of the whites into the ricotta to loosen, then fold in the rest in 2 batches, taking care not to knock out the air. We use a balloon whisk for this.
3 Divide between the ramekins and run a knife round the edges to encourage the soufflés to rise straight. Sprinkle Parmesan on top. Place in the top third of the oven on the baking sheet and bake for 12 to 15 minutes until risen. Serve immediately.
Per serving 415 calories, 31g fat (17g saturated), 13g carbohydrate