FLUFFY RICOTTA AND MANGO SOUFFLE

Combine egg yolks, sugar (40 g), ricotta, mango puree, and lemon zest. Mix thoroughly until uniform. In a separate bowl, whip egg whites with sugar (60 g) until stiff peaks are formed. Gently combine two mixtures together.

Prepare the moulds: grease them with a thin layer of butter, then coat with sugar (this will help the souffle rise evenly and create a light caramel crust).

Fill the moulds to the brim with the souffle mixture and smooth the surface.

Bake in a preheated oven at 200°C for 14–15 minutes.

Sprinkle the finished souffle with powdered sugar. Serve immediately while the dessert is still warm and fluffy.