A light fresh dish, perfect for brunch, sure to delight!
Preparation Time: 30 mins
Cooking Time: 45 mins
Extra Time: 3 hrs
Yield: 8 x wedges
(** Note: see 'suggestions' above)
SOUFFLE: Generously butter an 8-inch souffle dish; coat with granulated sugar, shaking out excess. Set aside. Heat oven to 375ºF.
In mixer bowl, beat ricotta cheese, 1/3 cup granulated sugar, 3 of the eggs and 1 egg yolk, crumbs, flour and extract to blend thoroughly.
With clean beaters, in small bowl beat the remaining egg white until stiff but not dry; gently fold into cheese mixture. Pour into prepared dish. Bake in center of preheated oven 40 to 45 minutes until lightly browned and edges begin to pull away from side of dish.
Cool on rack about 3 minutes until souffle begins to fall. Loosen edges with knife and invert onto serving plate with wide rim. Sprinkle with almonds and dust with powdered sugar.
Surround with Amaretto Strawberries. Serve warm, cut into wedges. Top each serving with Amaretto Strawberries.
AMARETTO STRAWBERRIES: In bowl combine California strawberries, amaretto and 1/4 cup powdered sugar. Toss to dissolve sugar, cover and refrigerate up to 3 hours.
* If desired, 1/2-teaspoon almond extract can be substituted for the amaretto.
** Make Amaretto Strawberries first, allowing for pre-refrigeration.