Ricotta Soufflé with Cinnamon and Almonds

Name: Ricotta Soufflé with Cinnamon and Almonds
Yield: 5
Ingredients: '1 whole egg'; '3 tablespoons cornstarch'; '4 tablespoons almond flour'; '250g ricotta cheese'; ''Cinnamon to taste''; '2 tablespoons almond flour for cooking the almonds'; ''1/2 cup water''; ''2 small almonds, peeled and cut into fine sticks''

1
'1 whole egg'
2
'3 tablespoons cornstarch'
3
'4 tablespoons almond flour'
4
'250g ricotta cheese'
5
''Cinnamon to taste''
6
'2 tablespoons almond flour for cooking the almonds'
7
''1/2 cup water''
8
''2 small almonds, peeled and cut into fine sticks''

Ingredients

1
'1 whole egg'
2
'3 tablespoons cornstarch'
3
'4 tablespoons almond flour'
4
'250g ricotta cheese'
5
''Cinnamon to taste''
6
'2 tablespoons almond flour for cooking the almonds'
7
''1/2 cup water''
8
''2 small almonds, peeled and cut into fine sticks''

Directions

1
'In a bowl, beat the egg well, then add cornstarch, almond flour, and ricotta cheese, and mix well.'
2
''Perfume with a little cinnamon.''
3
'Cook the almonds in water with almond flour in a saucepan.'
4
''Place 2/3 of the ricotta mixture into a small refractory mold.''
5
''Arrange the almonds on top.''
6
''Cover with the remaining ricotta mixture.''
7
''Bake in a moderate oven for 45 minutes.'
8
''Sprinkle with almond flour and cinnamon.''
9
''Serve immediately.'