Equipment
Ingredients
Ramekin Preparation
- 15 g unsalted butter, softened, for greasing
- 15 g parmesan cheese, finely grated, for dusting
Flavor Base
- 80 g cured ham, finely diced
- 100 g green tomato, seeded and finely diced
- 80 g firm peach, peeled and finely diced
- 5 ml olive oil
Soufflé Base
- 30 g unsalted butter
- 30 g all-purpose flour
- 150 ml whole milk, warmed
- 100 g ricotta cheese, drained of excess moisture
- 30 g parmesan cheese, finely grated
- 3 egg yolks, room temperature
- 2 g fresh thyme, finely chopped
- 3 g kosher salt
- 1 g black pepper, freshly ground
Meringue
- 4 egg whites, room temperature
- 1 g cream of tartar
Nutrition (per serving)
Method
Preheat the oven to 200°C (400°F). Generously brush the inside of 4 ramekins with softened butter, using upward strokes. Dust the inside of each ramekin with grated parmesan, tapping out the excess. Place the ramekins on a baking sheet.
Heat olive oil in a skillet over medium heat. Add the diced ham and sauté until the fat begins to render, about 3 minutes. Add the diced green tomatoes and peaches. Cook until all moisture has completely evaporated and the mixture is relatively dry, about 5 to 7 minutes. Remove from heat and let cool completely.
In a medium saucepan, melt the 30g of butter over medium heat. Whisk in the flour and cook for 1 minute until lightly toasted but not browned. Gradually whisk in the warm milk, stirring constantly until the mixture bubbles and thickens into a heavy béchamel paste. Remove from heat.
Transfer the thickened béchamel to a large mixing bowl. Vigorously whisk in the ricotta, parmesan, salt, pepper, and thyme. Whisk in the egg yolks one at a time until completely smooth. Fold in the cooled ham, peach, and green tomato mixture.
In a spotlessly clean bowl, use a stand mixer or hand mixer to whip the egg whites with the cream of tartar on medium speed until they form stiff, glossy peaks. Do not over-whip to the point of turning dry and clumpy.
Stir exactly one-third of the whipped egg whites into the heavy base mixture to lighten it. Then, using a rubber spatula, very gently fold in the remaining two-thirds of the whites until just combined. A few streaks of white are perfectly fine.
Carefully divide the soufflé batter among the prepared ramekins, filling them slightly past the brim. Use a flat icing spatula to scrape the tops perfectly flat. Run your thumb around the inner rim of each ramekin to create a shallow channel.
Lower the oven temperature to 190°C (375°F). Place the baking sheet with the ramekins into the oven. Bake for 18 to 22 minutes without opening the oven door. Bake until the tops are deeply golden, puffed high above the rim, and the internal temperature reaches 71°C (160°F) for safe egg consumption.
Remove from the oven and serve absolutely immediately. The soufflés will begin to fall within 60 to 90 seconds.
Chef's Notes
- Draining your ricotta is non-negotiable for this recipe; wrap it in cheesecloth and press it in a sieve over a bowl for at least 30 minutes before using.
- The green tomatoes provide essential acidity that cuts through the rich ham and cheese, replacing the traditional need for a heavy squeeze of lemon juice in a standard cheese soufflé.
- Buttering the ramekins with upward brush strokes creates microscopic tracks that help the batter climb vertically as the air expands.
