Food & Cooking Recipes Breakfast & Brunch Recipes Herbed Ricotta Souffle By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on January 14, 2019 Print Share Share Tweet Pin Email Photo: Hans Gissinger Servings: 4 The French classic goes fuss-free (and tres light), with fresh ricotta providing creaminess rather than traditional bechamel sauce. Ingredients Unsalted butter, for dish All-purpose flour, for dish 1 ½ cups part-skim ricotta 4 large eggs, separated ½ teaspoons coarse salt 2 tablespoons freshly chopped basil 2 tablespoons freshly minced chives Ground black pepper Directions Heat oven to 375 degrees and position rack in lower third. Butter a one-quart casserole dish and dust with flour, shaking out excess. In a bowl, whisk ricotta, egg yolks, salt, and herbs. Season with pepper. In a separate bowl, whisk whites until stiff peaks form. Working in two batches, gently fold whites with a large rubber spatula into ricotta mixture until just combined. Pour mixture into prepared dish and bake until puffed, golden brown, and firm to the touch, 30 to 32 minutes. Cook's Notes Beat whites with a balloon whisk (for more air per stroke) or a mixer with a whisk attachment. For maximum volume when whipping the whites, use room-temperature eggs. Print