Ricotta and Candied Fruit Puddings |
|
 |
Prep Time: 45 Minutes Cook Time: 120 Minutes |
Ready In: 165 Minutes Servings: 6 |
|
This recipe was adapted from Richard Sax's ricotta Bavarian, in his book Classic Home Desserts. The pudding's flavor is similar to cannoli filling, but it has the lightness of Bavarian cream. It's important to use fine-quality candied fruit.* Ingredients:
1 1/4 teaspoons unflavored gelatin (less than 1 envelope) |
1 1/2 tablespoons whole milk |
1 whole large egg |
1 large egg yolk |
3 tablespoons sugar |
1 cup whole-milk ricotta |
1/3 cup chopped mixed fine-quality candied fruit (preferably orange peel, pineapple, and citron) |
1 oz grated fine-quality bittersweet chocolate (not unsweetened) |
1/2 teaspoon finely grated fresh lemon zest |
1/2 teaspoon finely grated fresh orange zest |
1/2 teaspoon vanilla |
pinch of cinnamon |
1/2 cup chilled heavy cream |
garnish: chocolate dust and chopped candied fruit |
Directions:
1. Sprinkle gelatin over milk in a small saucepan and let soften.
2. Beat together whole egg, yolk, and sugar in a small metal bowl with a handheld electric mixer until blended. Set bowl over a saucepan of barely simmering water and beat with mixer until pale, thick, and tripled in volume, about 5 minutes. (Mixture should mound when dropped from beaters.) Remove bowl from heat.
3. Heat milk over low heat, stirring, just until gelatin is dissolved, then beat into egg mixture.
4. Blend ricotta in a food processor just until smooth. Add fruit, chocolate, zests, vanilla, cinnamon, and a pinch of salt and pulse until blended, then transfer to a bowl. Stir in one third of egg mixture to lighten, then fold in remaining egg mixture gently but thoroughly.
5. Beat cream in a bowl with cleaned beaters just until it holds soft peaks, then fold into ricotta mixture gently but thoroughly. Spoon into lightly oiled ramekins and chill, covered, until firm, at least 2 hours.
6. Run a knife around edge of each ramekin, then dip ramekin into a bowl of hot tap water 10 seconds. Invert a plate over each ramekin, then invert pudding onto plate.
7. Cooks' notes: · The eggs in this recipe will not be fully cooked. If salmonella is a problem in your area, you can use pasteurized eggs such as Davidson's. · Puddings can be chilled up to 2 days. · Make chocolate dust by finely chopping 1/2 oz bittersweet chocolate (not unsweetened) in a food processor. Shake it in a sieve over puddings after unmolding them onto plates, or over plates before unmolding puddings. · Oil your knife before chopping the candied fruit to prevent sticking. * Available through Fauchon (866-308-5919) or The Baker's Catalogue (800-827-6836).
|
|