Equipment
Ingredients
Ramekin Preparation
- 15 g unsalted butter, softened
- 20 g parmesan cheese, finely grated
Souffle Base
- 150 g fresh spinach, washed
- 200 g ricotta cheese, drained of excess liquid
- 3 egg yolks
- 1 g nutmeg, freshly grated
- 3 g kosher salt
- 1 g black pepper, freshly ground
Meringue
- 4 egg whites, room temperature
- 1 g cream of tartar
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 254 kcal
- Protein
- 17 g
- Carbohydrates
- 4 g
- Fat
- 19 g
- Fiber
- 1 g
- Sugar
- 1 g
- Sodium
- 1036 mg
- Saturated Fat
- 11 g
- Monounsaturated Fat
- 3 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 146 mg
- Potassium
- 328 mg
- Calcium
- 260 mg
- Iron
- 1.5 mg
- Magnesium
- 37 mg
- Phosphorus
- 108 mg
- Zinc
- 0.7 mg
- Vitamin A
- 260 mcg
- Vitamin C
- 11 mg
- Vitamin D
- 0.7 mcg
- Vitamin E
- 1.2 mg
- Vitamin K
- 182 mcg
- Vitamin B6
- 0.1 mg
- Vitamin B12
- 0.3 mcg
- Thiamin
- 0.06 mg
- Riboflavin
- 0.29 mg
- Niacin
- 0.3 mg
- Folate
- 93 mcg
- Water
- 69 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Preheat the oven to 200°C or 400°F.
Brush the inside of the ramekins with softened butter using upward strokes. Dust the inside thoroughly with grated parmesan cheese, tapping out the excess.
Heat a skillet over medium heat. Add the spinach and cook until wilted and completely dry, about 3 minutes. Remove from heat, squeeze out any remaining liquid, and chop finely.
In a mixing bowl, combine the drained ricotta, egg yolks, chopped spinach, nutmeg, salt, and black pepper. Whisk until smooth and fully incorporated.
In a separate, perfectly clean mixing bowl, whip the egg whites and cream of tartar until stiff, glossy peaks form.
Stir one third of the whipped egg whites vigorously into the ricotta mixture to lighten the heavy base.
Gently fold the remaining egg whites into the lightened base using a rubber spatula, preserving as much air as possible.
Divide the mixture evenly among the prepared ramekins, filling them just to the rim. Smooth the tops with an offset spatula, then run a thumb around the inside edge of each ramekin to create a shallow moat.
Bake at 200°C or 400°F for 18 to 20 minutes until puffed and golden brown. Do not open the oven door under any circumstances during baking.
Remove from the oven and serve immediately before the delicate structure begins to cool and deflate.
Chef's Notes
- Using upward strokes when buttering the ramekins creates microscopic channels that help the souffle climb straight up rather than slanting.
- Ensure your spinach and ricotta are completely dry; excess moisture will weigh down the delicate egg structure and create a soggy bottom.
- Running your thumb around the rim of the ramekin detaches the batter from the edge, promoting an even, majestic rise known as the top hat effect.
- A small amount of cream of tartar stabilizes the egg whites by lowering the pH, giving you more leeway when folding without breaking the bubbles.
Storage
Troubleshooting
Souffle did not rise
Cause: Egg whites were under-whipped, over-folded, or the oven door was opened during baking.
Fix: Cannot be fixed
Prevention: Whip whites to stiff peaks, fold with a gentle sweeping motion, and never open the oven to peek.
Souffle is watery at the bottom
Cause: Spinach or ricotta was not thoroughly drained of excess moisture.
Fix: Cannot be fixed
Prevention: Squeeze spinach vigorously in a clean kitchen towel and drain ricotta over a sieve before use.
Cultural Context
The souffle, derived from the French verb souffler meaning to blow or puff, is a triumph of 18th-century culinary physics. While typically relying on a heavy bechamel base, integrating Italian ricotta offers a modern, lighter crumb that beautifully highlights autumnal greens without sacrificing the dramatic presentation.
