Ricotta Pudding (Budino Di Ricotta) |
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Prep Time: 40 Minutes Cook Time: 40 Minutes |
Ready In: 80 Minutes Servings: 8 |
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Suggested to serve with simple raspberry puree. Ingredients:
2 lbs ricotta cheese |
1 egg yolk |
1/2 cup sugar |
1 teaspoon vanilla |
1/4 teaspoon almond extract |
1/4 teaspoon cinnamon |
2 tablespoons lemon zest |
3 egg whites |
1 pinch salt |
1/4 teaspoon cream of tartar |
Directions:
1. Place the ricotta in a cheesecloth or muslin-line strainer and set it over the sink; let drain overnight.
2. Preheat oven to 325°; butter a medium-size loaf pan and set aside.
3. Prepare a water bath by half filling a rectangular baking tray with water; the loaf pan containing the pudding will be placed in it to bake evenly and gently.
4. In a food processor, process the ricotta, egg yolk, sugar, extracts, and cinnamon until very smooth and light.
5. Add in the lemon zest; transfer to a big bowl.
6. Whip the egg whites with the salt and cream of tartar until stiff; beat 1/4 of the egg whites into the ricotta mixture, then with a rubber spatula gently fold in the remaining whites.
7. Gently pour the mixture into the prepared loaf pan; set pan into the water bath.
8. Bake the pudding for approximately 35-40 minutes, or when a pick comes out dry; let cool before serving.
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