12 oz. of ricotta cheese
4 eggs, separated
1/2 cup sugar
zest of a lemon
1 tsp of fresh chopped rosemary
1. Preheat oven to 350F. Beat the egg yolks and sugar in a small bowl until pale and creamy.
Transfer to a large bowl and add the ricotta, lemon zest & rosemary and mix well.
2. In a separate bowl, whisk the egg whites into stiff peaks. Next, fold the whites into the ricotta mixture, gently to keep the volume.
3. Lightly grease 4 individual, 1-cup ramekins. Spoon ricotta filling over the top. Place on a baking tray and bake 20-25 minutes, or until puffed and lightly browned. Serve immediately, and dust with powdered sugar.
