Semolina and Ricotta Cheese Soufflé

Ramona's Cuisine -


Taste this really scrumptious semolina and ricotta cheese soufflé, a delicate and naturally sweet cheese dessert worth sharing.


☆☆☆☆☆ 0 votes

6 people
15 Min
20 Min


  • ·
    4 eggs
  • ·
    70-100 g sugar
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    5 tbsp semolina
  • ·
    2 tbsp flour
  • ·
    250 g yogurt
  • ·
    1 tsp soda bicarbonate
  • ·
    1 tbsp cider vinegar (or lemon juice)
  • ·
    1/4 tsp salt
  • ·
    1/2 tsp turmeric powder
  • ·
    1 sachet vanillated sugar
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    150 g ricotta cheese
  • ·
    1 tsp rind (orange and lemon)
  • ·
    2 tbsp icing sugar (for decoration)
  • ·
    150 ml creme fraiche (or yogurt) to serve
  • ·
    10 g butter to grease the dishes

How to Make Semolina and Ricotta Cheese Soufflé


  1. Preheat the oven at 180 C and although not necessary but you can grease the baking dishes that you may decide to bake it into.
  2. In a freestanding mixer, mix the eggs with semolina, add sugar, salt, soda bicarbonate mixed with the lemon juice or vinegar. Mix this for a good 3-4 minutes.
  3. While the eggs and the selmolina are still mixing add one by one the turmeric powder, vanillated sugar, ricotta cheese, yogurt, lemon and orange rind. Mix all for 2 minutes until it homogenizes pretty well.
  4. Stop the mixing , remove the mixer bowl and with the help of a spatula, fold in the flour and keep folding until it all incorporates nicely.
  5. Pour in the mixture into the greased or not greased baking dish(es) and place in the oven. Bake until the top gets nice golden in colour which will be a clear indication that the desert is ready. The only tip I will need to mention here is to try and not take them out of the oven immediately as they will drop. The best way to finish them would be to turn the oven off and open the door slightly and leave it open. If you have a stubborn oven door that will not want to stay open with lets just say a 5-10 cm opening simply put one kitchen towel and close the door on that leaving the towel folded in such a way that will create that needed gap. The soufflees will be ready to be taken out after about 12-15 minutes. Sprinkle some icing sugar over to finnish them off before serving.
  6. Serve hot or cold, it is equally delicious with a dollop of creme fraiche or full fat yogurt.

Printable Recipe Card

About Semolina and Ricotta Cheese Soufflé

Course/Dish: Other Desserts
Main Ingredient: Eggs
Regional Style: Mediterranean
Other Tag: Healthy
Hashtag: #Cheese Souffl

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