brebis-lacaune

Roquefort soufflé, ricotta and raisins

 
Nombre de personnes :
Temps de préparation :
Informations pour la cuisson :
Difficulté : Medium
Coût : Medium
Ingredient(s) :

100g Roquefort cheese
200g (0.44lb) ricotta
30g (0.07lb) raisins
2eggs + 2 egg whites
2 tablespoons Cognac or Armagnac
pepper
butter and flour for the moulds

Receipt :

1. Dip the raisins in alcohol. Blend the ricotta with the egg yolks, and add pepper.
2. Whisk egg whites to form stiff peaks, and blend them delicately with the preparation made with diced Roquefort and drained raisins.
3. Pour the preparation into buttered and floured ramekins. Then put in the preheat oven to 200°C during 20 minutes. Serve with rocket salad.