Fluffy Savory Citrus Soufflé
This Savory Citrus Cloud Citrus Soufflé combines light, fluffy egg whites with rich, creamy ricotta and vibrant hints of orange zest for a delightful flavor profile. Paired with the sweet-sour warmth of caramelized fennel and blood oranges, and drizzled with a glossy white balsamic reduction, this dish offers a sophisticated yet comforting culinary experience.
ingredients
- 4 large egg whites
- 1 cup ricotta cheese
- 1 tablespoon orange zest
- 1 pinch of salt
- 2 tablespoons sugar
- 2 fennel bulbs, thinly sliced
- 2 blood oranges, segmented
- ½ cup white balsamic vinegar
- Fresh dill, for garnish
- Rosemary focaccia, for serving
steps
- 1.
Preheat the oven to 350 degrees F.
- 2.
In a mixing bowl, whip the egg whites until soft peaks form, gradually adding sugar until stiff peaks develop.
- 3.
In another bowl, combine the ricotta, orange zest, and a pinch of salt. Gently fold the whipped egg whites into the ricotta mixture until just combined.
- 4.
Pour the soufflé mixture into individual ramekins, filling them about three-quarters full.
- 5.
Bake in the preheated oven for about 20 minutes, or until puffed and golden.
- 6.
While the soufflés are baking, heat a skillet over medium heat and add the sliced fennel. Cook, stirring occasionally, until golden and tender.
- 7.
Add blood orange segments to the skillet and cook for an additional 2-3 minutes until slightly caramelized.
- 8.
In a saucepan, simmer the white balsamic vinegar over low heat until thickened and syrupy, about 10 minutes.
- 9.
Once the soufflés are ready, remove them from the oven and drizzle with white balsamic reduction.
- 10.
Serve the soufflés alongside the caramelized fennel and blood orange segments, garnishing with fresh dill.
- 11.
Enjoy with a warm slice of rosemary focaccia to complement the meal.
