Di: Martin Jenni
Mettere le fragole lavate e tagliate in una ciotola. Condire con succo di limone e vino di fragola, aggiungere la menta tritata e lasciar marinare per circa 1 ora.
Montare gli albumi a neve, aggiungendo il pizzico di sale. Gradualmente unire lo zucchero e continuare a mescolare delicatamente fino a quando la massa risulta ferma.
A parte amalgamare in una ciotola limone, vaniglia, la ricotta, i tuorli d'uovo e la farina di mais. Aggiungere delicatamente questo composto agli albumi montati a neve.
Mettere il composto in uno stampo a cerniera imburrato e infornare 180° C per 30 minuti.
Per l’impiattamento:
Tagliare a porzioni l’omelette soufflé e aggiungere le fragole.
7° puntata - Martin Jenni
Cucina nostrana 20.08.2016, 21:05
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