Orange and almond souffle

[Serves 4]

2 tbsp butter, melted
¼ cup ground almonds, toasted
25g butter
2 tbsp cake flour
1/3 cup milk
50g ricotta cheese, crumbled
2 egg yolks
1 tbsp amaretto
Zest of 1 orange
4 egg whites
50g castor sugar
¼ cup flaked almonds

1. Preheat oven to 180°C. Prepare 4 ramekins by brushing with melted butter and dusting with toasted almonds. Shake out excess almonds. Place in the fridge until ready to use.
2. Melt 25g butter in a heavy-based saucepan and add flour. Stir to combine and continue stirring until you have a smooth paste. Gradually whisk in milk. Remove from heat.
3. Add ricotta, egg yolks, amaretto and orange zest.
4. Beat egg whites with sugar until stiff and glossy.
5. Fold egg whites through egg yolk mixture. Spoon into prepared ramekins and sprinkle with flaked almonds. Bake for 15–20 minutes, or until well-risen and golden brown. Serve immediately.