Unsalted butter, vegan butter or unrefined coconut oil for greasing the pan
6 large eggs, separated
¼ cup unbleached cane sugar or maple sugar
1 teaspoon pure vanilla extract
Grated zest of 1 lemon
15-16 ounces whole milk ricotta cheese
1 ½ cups fresh blueberries
Instructions
Set a rack in the lower third of the oven and preheat to 375 degrees.
Grease a 9- or 9.5-inch pie plate or baking dish.
In a food processor fitted with the metal blade, process the egg yolks, sugar, vanilla, lemon zest and ricotta until smooth. Scrape down the sides of the food processor and add the egg whites. Process for 30-60 seconds to blend well and to incorporate some air into the mixture
Pour the mixture into the pie plate and bake for 15 minutes. Sprinkle the blueberries on top and bake until set and springy, about 20-25 more minutes. Let cool slightly and serve.
Notes
If you make this with almond milk ricotta, stir the blueberries into the pureed mixture before baking. Bake for 30 minutes or until set.
Recipe by Pamela Salzman at https://pamelasalzman.com/lemon-ricotta-souffle-with-blueberries-recipe/