Friday, 20 May 2016

Ricotta Pudding.

Recipe for Ricotta Pudding | DeLallo Recipes
A sweet, savory Italian treat of ricotta and cinnamon with a light airiness reminscient of a soufflé. We recommend serving this delicious dessert in portion-sized ramekins.

1 tablespoon confectioner’s sugar
1 tablespoon cinnamon, plus extra
400 gr Ricotta
5 eggs: 2 whole, 3 separated, whites beaten to firm peaks
1 tablespoon all-purpose flour
1/4 cup sugar
1/2 lemon, zested
Preheat oven to 190˚C.
Combine confectioner’s sugar with a pinch of cinnamon in a small bowl and set aside.
Grease and flour 8 ramekins and set aside.
In a bowl, combine ricotta with 1 tablespoon cinnamon, 2 whole eggs, 3 egg yolks, flour, sugar and lemon zest.
Mix thoroughly to combine.
Fold in egg whites.

Scoop the mixture into the ramekins, filling them to about 2/3 of the way to the top.
Bake for 30 minutes, or until tops have turned golden.
Turn off the heat and leave them to rest in the oven for about 5 minutes.
Remove and dust with confectioner’s sugar and cinnamon mixture.
Serve immediately.

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