The French classic goes fuss-free (and tres light), with fresh ricotta providing creaminess rather than traditional bechamel sauce.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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