Apple and Ricotta Soufflé

200 g ricotta cheese
150 g apples
1 egg
2 tsp sugar
1/4 tbsp vanilla extract
pinch of cinnamon
butter for greasing

Peel, core and puree apples.
In a large bowl, whisk together all remaining ingredients. Mix until well combined.
Gently fold in apple puree.
Brush ramekins with butter. Pour in the mixture. Bake in preheated 180C oven for 5-7 min or until lightly browned.