Light, airy, and kissed with bright lemon flavor — these Mediterranean-inspired soufflés are a beautiful blend of rustic simplicity and elegant dessert charm.

Made with creamy ricotta cheese, fresh lemon zest, and a touch of olive oil, they capture the essence of sunny Mediterranean kitchens. Dust them with powdered sugar and enjoy them warm for a truly irresistible treat.

🍋 Ingredients

Serves 6–8 (or 12 mini soufflés)

For the Batter:

  • 1 cup whole milk ricotta cheese (drained well)
  • 3 large egg yolks
  • 4 large egg whites, at room temperature
  • ⅓ cup granulated sugar (plus 1 tablespoon for egg whites)
  • 2 tablespoons honey (preferably Greek thyme or wildflower honey)
  • Zest of 2 lemons
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons extra-virgin olive oil (or melted butter)
  • 2 tablespoons all-purpose flour (or almond flour for a gluten-free version)
  • 1 teaspoon pure vanilla extract
  • A pinch of sea salt

For the Ramekins:

  • Soft butter, for greasing
  • Sugar, for coating the ramekins

To Serve:

  • Powdered sugar, for dusting
  • Optional garnishes: fresh berries, mint leaves, or a drizzle of honey

🧑‍🍳 Instructions

1. Prepare the Ramekins

  1. Preheat your oven to 375°F (190°C).
  2. Butter six small ramekins (or line a muffin tin with paper liners, as in your image).
  3. Sprinkle each ramekin with a little sugar and tap out the excess. This helps the soufflés rise evenly and prevents sticking.

2. Make the Ricotta Base

  1. In a medium mixing bowl, whisk together the ricotta cheese, egg yolks, sugar (⅓ cup), honey, lemon zest, lemon juice, olive oil, flour, vanilla, and salt.
  2. Whisk until the mixture is creamy and smooth. This forms the rich, tangy base of your soufflé — a balance of creamy cheese and bright citrus.

3. Beat the Egg Whites

  1. In a clean, dry bowl, beat the egg whites with an electric mixer on medium speed until foamy.
  2. Gradually add the remaining tablespoon of sugar and continue beating until soft peaks form.
  3. The whites should hold their shape but still be glossy and smooth — don’t overbeat.

4. Fold the Mixtures Together

  1. Add one-third of the whipped egg whites to the ricotta mixture and gently fold with a spatula to lighten the batter.
  2. Add the remaining egg whites in two more additions, folding delicately to keep the mixture airy. The key here is a gentle hand — this step gives your soufflé its beautiful rise.

5. Fill and Bake

  1. Spoon the batter evenly into the prepared ramekins or muffin cups, filling each about ¾ full.
  2. Place the ramekins on a baking sheet for stability.
  3. Bake for 18–22 minutes (or 15–18 minutes for smaller muffin-sized portions), until puffed and golden on top.
  4. Avoid opening the oven door too soon — the sudden temperature change can cause them to deflate.

6. Serve Warm

  1. Once done, remove from the oven and let cool slightly on a wire rack.
  2. Dust generously with powdered sugar.
  3. Serve immediately while still warm and airy.

🌸 Optional Mediterranean Touches

  • Add herbs: A touch of fresh thyme or rosemary zest in the batter adds subtle depth.
  • Use orange instead of lemon: For a Sicilian-inspired version, swap lemon for blood orange zest and juice.
  • Serve with honey and fruit: Drizzle with warm honey and top with sliced figs, berries, or pomegranate seeds.

🫒 Chef’s Tips

  • Use room-temperature eggs — they whip better and create more volume.
  • Drain ricotta before using to prevent excess moisture.
  • If you prefer a denser texture, chill the soufflés slightly before serving; for a true cloud-like experience, serve straight from the oven.

🍯 Serving Ideas

Enjoy your Mediterranean Lemon Ricotta Soufflés as:

  • A light dessert after seafood or grilled chicken.
  • A sweet breakfast treat with espresso or Greek coffee.
  • A beautiful brunch centerpiece with fruit, nuts, and yogurt on the side.