One of my dear friends, now living in Clearwater, invited hubby and I over for dinner a number of years ago. She prepared a dessert that I have been able to reproduce many times and it always comes out as delicious as the first time I tasted it. The recipes is actually from the California Strawberry Commission and was featured in a local magazine. I don't know the name of the magazine, as she just made a copy for me. Anyway, tonight was the night I decided we needed a great dessert-we have been cutting way back lately- I had frozen strawberries in the freezer from this season and thought I would use these instead of the fresh. Our season is now over and the berries really are not as tasty as they were last March.
2 cups (12 ounces) sliced, stemmed berries.
3 T. Amaretto
2 T. confectioners' sugar
Softened butter, for the souffle dish
granulated sugar, for the souffle dish
2 C. part skim ricotta cheese
1/3 C. sugar
4 eggs, divided
3 T. unseasoned dry bread crumbs
2 T. flour
1/2 t. almond extract
1/4 c. chopped, toasted almonds for garnish
To make the Amaretto Strawberries, in bowl, gently stir all ingredients together to dissolve sugar; refrigerate covered, up to 3 hours.
To make Ricotta Souffle, heat oven to 375 degrees. Generously butter a 4 cup souffle dish; coat with sugar, shaking out excess. Using electric mixer, beat cheese, sugar, 3 eggs and 1 egg yolk, bread crumbs, flour and extract until throughly blended. In a small bowl, beat remaining egg white until stiff, but not dry; gently fold into cheese mixture. Pour into greased dish. Bake in center of over for 40-45 minutes or until puffed and lightly browned. Cool on rack at least 5 minutes or up to 1 hour. Loosen the edges with knife and invert onto serving plate, (which I did not) with wide rim so you can arrange the berries around the souffle. Sprinkle with confectioners sugar. Serve with Amaretto Strawberries.
Makes 4 servings.