Sunlight Souffle

Happy New Year! It is a little dismal in Chicago and I miss the sunshine. Here is a recipe that I'll probably make again in February, when the greyness really gets me down:

Sunlight Souffle, Mmmmmm!!!!
Ate it all in one sitting.
I had help - Thanks Tim!

Ingredients:

2 cups ricotta
6 large eggs, separated and at room temperature
2 tsp vanilla extract
1/8 tsp almond extract
6 Tbsp unbleached all-purpose flour
1/2 tsp salt
1/4 cup sugar
1 Tbsp grated lemon zest
2 medium-sized ripe peaches, peeled and sliced
2 tsp fresh lemon juice

1. Preheat the oven to 375F. Lightly spray a 1 1/2 quart souffle dish with non-stick spray.
2. Place the ricotta in a large bowl and add the egg yolks, extracts, flour, salt, sugar, and lemon zest. Whisk together until fluffy and smooth.
3. Beat the egg whites until they form peaks that don't fall over when the whisk or beaters are lifted and just a little liquid is left in the bottom of the bowl. Don't overbeat, which is easy to do when using an electric mixer. *
4. Fold the beaten whites into the cheese mixture until they are mostly incorporated. The mixture will not be uniform - there will be little puffs of "cloud" here and there - and that is fine. (It's best not to overfold, as this will deflate the egg whites.) Transfer the mixture to the prepared dish.
5. Toss together the peach slices and the lemon juice, then arrange the peaches in a design on top of the souffle.
6. Bake in the center of the oven for 45 minutes, or until the souffle seems solid when you gently shake the dish. Serve immediately.

* Don't underbeat, which is easy to do when using a fork.

Recipe taken from Mollie Katzen's Book Sunlight Cafe, lent to me by Megan. Thanks!