Ricotta Soufflé with Cedric Lemon Sauce

For the ricotta soufflé, separate the eggs. Whip the yolks with 40 g sugar and the lemon zest until light creamy, stir in the ricotta.

Whip the egg whites with 30 g sugar until creamy. Stir one third of the snow briskly into the yolk mixture, then carefully fold in the rest.

Butter and sugar four small soufflé dishes and fill 3/4 of the mixture into them. Fill a casserole dish with water and place the molds in it. They should be 3/4 in the water.

Bake in a preheated oven at 180 degrees for about 20 minutes. For the sauce, caramelize the sugar in a pan and deglaze with lemon juice.

Add the white wine and stir in the lemon zest. Reduce to a creamy consistency. Thinly slice the cedric lemons for the garnish and spread on the plates.

Cover with the sauce and sprinkle with mint leaves. Turn the ricotta soufflé into the center and garnish with a few berries.

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