Ricotta Souffle Pie Food

HERBED RICOTTA SOUFFLE

Steps:

• Heat oven to 375 degrees and position rack in lower third. Butter a one-quart casserole dish and dust with flour, shaking out excess. In a bowl, whisk ricotta, egg yolks, salt, and herbs. Season with pepper. In a separate bowl, whisk whites until stiff peaks form. Working in two batches, gently fold whites with a large rubber spatula into ricotta mixture until just combined.
• Pour mixture into prepared dish and bake until puffed, golden brown, and firm to the touch, 30 to 32 minutes.

RICOTTA PIE

Steps:

• To make the pie crust: Into a bowl, sift the flour, sugar, baking powder, and salt. Add the shortening and blend until the mixture resembles coarse crumbs. In a bowl, whisk together the egg and 2 tablespoons of the ice water. Add the egg mixture to the flour mixture and toss to combine, adding more water, if necessary, to form a dough. Chill the dough, wrapped in plastic, until firm.
• On a lightly floured surface, roll out the dough into a circle 1/8-inch thick and fit it into a 9-inch pie pan. Crimp the edge, prick the bottom, and chill while making the filling.
• Preheat the oven to 350 degrees. In a large bowl with an electric mixer, beat the ricotta with the sugar until smooth. Add the eggs, 1 at a time, beating well after each addition. Beat in the vanilla and cinnamon. Stir in the candied fruit and chocolate chips. Pour the filling into the pie shell.
• Bake the pie for 45 minutes, or until just set. Let cool and chill.

RICOTTA PIE

Steps:

• To make the pie crust:
• Into a bowl, sift the flour, sugar, baking powder, and salt. Add the shortening and blend until the mixture resembles coarse crumbs. In a bowl, whisk together the egg and 2 tablespoons of the ice water. Add the egg mixture to the flour mixture and toss to combine, adding more water, if necessary, to form a dough. Chill the dough, wrapped in plastic, until firm.
• On a lightly floured surface, roll out the dough into a circle 1/8-inch thick and fit it into a 9-inch pie pan. Crimp the edge, prick the bottom, and chill while making the filling.
• Filling:
• Preheat the oven to 350 degrees F.
• In a large bowl with an electric mixer, beat the ricotta with the sugar until smooth. Add the eggs, 1 at a time, beating well after each addition. Beat in the vanilla and cinnamon. Stir in the candied fruit and chocolate chips. Pour the filling into the pie shell.
• Bake the pie for 45 minutes, or until just set. Let cool and chill.

LEMON VANILLA RICOTTA SOUFFLE - SOUTH BEACH PHASE 1

Steps:

• Preheat oven to 375°F.
• Lightly coat 4 (4 ounce) ramekins with cooking spray.
• In a large bowl, whisk together ricotta, egg yolks, 1 TBSP of sugar substitute, lemon zest, lemon extract and vanilla extracts.
• In another small bowl with an electric mixer at high speed, beat egg whites until soft peaks form; approximately 2-3 minutes. Gradually add remaining 2 TBSP sugar substitute and continue to beat until stiff peaks form.
• Gently fold egg whites into ricotta mixture; just until combined.
• Spoon ricotta mixture into ramekins. Bake until souffles have risen, are set and lightly browned; approximately 15 minutes.
• Serve immediately.

RICOTTA SOUFFLE PIE

Steps:

• Arrange oven rack on lowest rack.
• Place a cookie sheet on rack.
• Heat oven to 425 degrees.
• Start to prepare Stouffer's frozen spinach souffle according to package directions for the microwave except microwave only 5 minutes, until edges begin to puff and center is defrosted.
• Combine souffle, ricotta, Parmesan, garlic, nutmeg, salt, and pepper in large bowl until well mixed.
• Pour into pie shell, spreading top evenly with a rubber spatula.
• Place pie on the cookie sheet and bake 32-24 minutes until crust is brown and filling is puffed (center may not puff, but that's okay).

MANGO & RICOTTA SOUFFLé WITH PASSION FRUIT SAUCE

Steps:

• Halve the passion fruit and scoop out the pulp into a saucepan. Add the orange juice and boil until reduced by half. Strain into a jug, to give about 250ml, rubbing through with a spoon. Discard the pips. Cool.
• Heat oven to 180C/fan 160C/gas 6. Butter the sides and base of 8 x 150ml ramekin dishes evenly, then coat with 1 tbsp of sugar.
• In a large bowl, whisk together half of the caster sugar, the orange zest, ricotta, fromage frais, 1 tbsp cornflour and the egg yolks. Fold in the mango flesh and 6 tbsp of the reduced juice.
• Whisk the egg whites until soft peaks form, then whisk in the remaining sugar. Fold this into the ricotta mix and spoon into the prepared dishes, levelling the top. Set the dishes in a large, deep roasting tin and pour round boiling water to come halfway up the dishes. Cover the whole roasting tin with foil and seal the edges loosely. Bake for 50 mins until the soufflés have risen and set.
• Meanwhile, make the sauce. Blend the 1 tsp cornflour with a little cold water. Bring the remaining juice to the boil in a small saucepan, mix some into the cornflour, then pour back into the pan with the Curaçao or Cointreau. Heat, stirring until thickened. Set aside to cool. Dust each dessert lightly with icing sugar and drizzle with a little sauce. Serve remaining sauce separately.

SWEET RICOTTA PIE

Steps:

• To prepare the crust, in a medium bowl, toss together the flour, baking powder, and sugar with your hands. Using a grater, grate the orange and lemon zests into the flour mixture. Reserve the fruit of the orange and lemon for the filling. Add the vanilla, eggs, and butter, kneading them into the mixture with your fingertips. This dough should have a smooth, even consistency, so if the mixture is still crumbly, add cold water, 1 teaspoon at a time until you can easily form the dough into a ball. Wrap the dough in plastic wrap and refrigerate it for at least 10 minutes.
• Preheat the oven to 350°F.
• To prepare the filling, in a large bowl, using an electric mixer on medium-high speed, beat the ricotta until it has a smooth, even texture. Mix in the sugar on medium speed. Mixing on low speed, add the eggs, 1 at a time. After all of the eggs have been added, stop the mixer and scrape the sides of the bowl. Mix again on medium speed for about 20 seconds. Add the vanilla. Either squeezing firmly with your fingers or using a citrus squeezer, add the juices from the orange and lemon (if you are squeezing the juice out with your hands, be sure the pits don't get into the filling mixture). Mix the ingredients on medium speed until they are thoroughly combined.
• While assembling the pie, be aware that this dough is extremely delicate (see page 185), so be sure to sprinkle your work surface and rolling pin generously with flour. To prepare the pie shell, divide the chilled ball of dough in half. Roll out one half to a circle about 12 inches in diameter, approximately 1/4 inch thick. Fold the circle in half, place it in a 10-inch deep-dish pie plate so that the edges of the circle drop over the rim, and unfold the dough to completely cover the pie plate. Because this dough is so delicate, coat your fingertips with flour before crimping the crust. Using your thumb and index fingers, crimp the edges of the pie shell.
• To assemble the pie, spread the filling across the bottom of the pie shell, distributing it evenly. Roll out the second half of the dough, again to about 1/4-inch thickness. Using a sharp knife or a pastry wheel, cut the round into 3/4-inch strips. Place the strips over the top of the pie filling, lattice style, so that the edges of the strips meet the crimped edges of the pie shell. Ultimately, you want to create a checkerboard effect, with the lattice strips placed both vertically and horizontally across the pie.
• To bake, place the pie plate on a baking sheet and bake for 30 minutes. Rotate the pie 180 degrees for even browning. Bake for approximately 20 more minutes, or until the pie is firm in the middle. Transfer the pie plate to a wire cooling rack and allow the pie to cool completely before serving.
• Sweet Ricotta Pie should be served cold or at room temperature. It can be stored in the refrigerator for up to 3 days.
• Working with Delicate Crust
• Because the dough for the sweet ricotta pie is so delicate, it may tear during the rolling process or while being placed in the pie pan. If this does happen, you can easily solve the problem by patching up any holes or tears with dough scraps moistened with a few drops of water applied to the holes, blending together with your fingertips.

RICOTTA SOUFFLéS WITH BLACKBERRY COMPOTE

Steps:

• Whisk 3/4 cup sugar, cornstarch, and flour in large bowl. Add egg yolks and lemon peel; whisk to blend.
• Bring milk just to simmer in small saucepan over medium-high heat. Gradually whisk hot milk into yolk mixture. Return mixture to same saucepan and bring to boil over medium heat, whisking constantly. Boil 1 minute, whisking constantly (pastry cream will be thick). Spread pastry cream out to 1/3-inch thickness on small rimmed baking sheet. Cover completely with plastic wrap. Cool to room temperature. Transfer pastry cream to medium bowl. Whisk in ricotta. Cover and chill until cold, about 1 hour.
• Bring blackberries, vermouth, lemon juice, and 1/4 cup sugar to boil in small saucepan, crushing some berries and stirring to dissolve sugar. Reduce heat to medium-low; simmer until mixture thickens and measures 1 cup, about 8 minutes. Transfer blackberry compote to small bowl, cover with plastic wrap, and chill.
• Butter six 1/2-cup ramekins; coat with sugar, tapping out any excess. Using electric mixer, beat egg whites in large bowl until soft peaks form. Gradually beat in remaining 6 tablespoons sugar; continue beating until stiff but not dry. Fold egg whites into ricotta mixture. Spoon batter into ramekins; smooth tops. Run thumb 1/4 inch deep around inside edge of each soufflé dish to wipe clean. do ahead Can be made 4 hours ahead. Cover and chill.
• Preheat oven to 350°F. Bake soufflés until puffed and golden at edges, about 28 minutes (about 32 minutes if chilled). Serve immediately with blackberry compote.