From journal: Dining Serves 4
Sfusato 7 lemons of the Amalfi coast or other large non-treated lemons (I used the latter)
150 g cheese Sheep
5 eggs 120 g sugar 25 g cornstarch
20 grams of sugar
Wash lemons. Privaten 4 of the lower cap, so they're standing, and that you keep the upper part.
Combine the cornstarch in a bowl with ricotta sieve, 100 grams of sugar, egg yolks and the grated rind of 3 lemons. Stir the mixture and mounted, beating with electric whips.
Mount with the egg whites until stiff and add the remaining sugar to the mixture of egg yolks, incorporating them with a movement from the bottom up to form a semi-liquid consistency.
Spread the mixture into the 4 hollowed out lemon filled to the brim.
Place them on a plate lined with paper and bake at 180 degrees for 15 minutes, until the souffles are well puffed.
Sfornateli, sprinkle with powdered sugar.
Serve the souffle hot.
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