Dessert : Cold soufflé with ricotta and poppy seeds

Soufflé froid au fromage blanc et aux graines de pavot

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Preparation of the recipe

1/ Separate the whites from the yolks. In a span, mix the yolks, cream, ricotta, Suze, cornstarch, and poppy seeds.
Whisk over low heat until the mixture boils.
Remove immediately from the heat.

2/ Soak the gelatin in cold water.

3/ Prepare a mold to inches (25cm) in diameter and 1 to 2 inches (4 to 5cm) tall.
Beat the egg whites gently with a pinch of sugar until they are very creamy, then, add the rest of sugar, beating more vigorously, to get firm peaks (this will prevent the egg whites from becoming grainy).

4/ Pour the egg yolk-ricotta mixture aver the egg whites, mixing gently with a wooden spatula.
Pour into the mold and refrigerate for . to 4 hours.

5/ You can serve this dessert in or out of the mold. To unmold, run the mold rapidly under the hot water and turn it over very carrefully.

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Chef's comments This is a good summer dessert - fresh, easy, and quick to prepare. The poppy seeds are crunchy.

Philippe Delacourcelle

Note of the translator : Suze is an aperitive wine made from wild flowers. It is 16 percent alcohol and rather bitter. It is delicious, and worth looking for. (Beside this recipe, it is good to drink with orange juice, as a summer aperitif).
Two over well-know brands of gentian wine are Salers and Aveze. You may need to ask your wine merchant to order it. Green chartreuse or a dry sherry might be a substitute.
Avoid a twoo-sweet flavor. Again, notice the use of texture with the poppy seeds as well as an unusual flavor.

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