Most Portuguese desserts feature eggy custards, but Vila Joya goes off course with a cottage cheese soufflé. Our version offers a sweeter fromage topped with muddled cherries.

Serves 6

Prep time: 15 minutes (5 minutes for cherries)

Cook time: 15 minutes (inactive time for cherries: 1 hour)

Preheat oven to 400 degrees.

Whisk the ricotta and sour cream until thoroughly combined. In a separate bowl mix half the sugar and the cornstarch and then whisk into the cheese mixture. Whisk in zest and egg yolks.

In a separate bowl combine the egg whites and a pink of salt and whisk until very soft peaks form. Add the remaining sugar a little at a time and continue whisking until peaks hold their shape. Fold cheese mixture into egg whites. Fill ramekins leaving1/4-inch from the top. Place ramekins in a deep roasting pan and fill the bottom of the pan with about ½ inch of hot water. Bake until soufflés are risen and golden, about 15 minutes. Serve immediately with a spoonful of muddled cherries.

For cherries: Place cherries and sugar in a large bowl and smash with a muddler or potato masher until juices are released. Add hot water. Let stand for about 30 minutes, stirring occasionally. Chill in refrigerator for about 30 minutes before serving.