75 grams frozen
spinach,defrosted and well drained
80 grams ricotta cheese
2 tablespoons finely grated Parmesan cheese
sea salt and
cracked black pepper
1/4 cup single cream
3 egg whites
Preheat oven to 200C (390F).
Place spinach,ricotta,egg yolk,
Parmesan, salt, pepper, and cream in a bowl and mix well to combine.
the egg whites until soft peaks form.
Fold through the spinach
Brush 2 x 1 cup (8 fl oz)capacity straight sided oven proof
dishes with butter.
Spoon the soufflé mixture into the dishes until
Place on a baking tray and cook 20 minutes or until
soufflés are golden and puffed.