Rose Gray, Ruth Rogers
By Rose Gray and Ruth Rogers
This is a bright green ricotta soufflé with a black olive crust. It can be made without a food processor.
Preheat the oven to 190°C/375°F/Gas 5.
Using a little butter and some extra grated Parmesan, coat a 30 cm (10 in) spring-release tin. Shake off the excess cheese.
Put the herbs into the bowl of a food processor and put half of the ricotta and cream on the top. Blend unt