Ricotta Soufflé with Rum

Mash the ricotta with the milk and egg yolks until you get a smooth consistency

Add the sugar, vanilla extract, and rum

Beat the egg whites until stiff and fold them into the prepared mixture with care

Place it in a warm oven in a buttered Pyrex dish for about half an hour

This soufflé is even more delicious served warm

Here's another way to prepare a sweet cheese soufflé: use 1/2 liter of milk and 150 grams of grated mozzarella instead of ricotta, mixing well, and egg yolks beaten with sugar

Remove from the heat and let it cool

Immediately after, add the vanilla extract and two cups of rum or white wine if you prefer

Beat the egg whites until stiff and fold them into the prepared mixture

Place it in a warm oven in a buttered Pyrex dish

Many people prefer this second formula because they find it much lighter and easier to digest