Ricotta Pudding - Budino Di Ricotta |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Another great dessert from one of my favorite Italian celebrity chefs, Mary Ann Esposito! NOTE From Mary Ann: A budino is a pudding and this one is reminiscent of cheesecake without the crust. This is made more festive with a drizzle of melted chocolate or fruit coulis. Ingredients:
breadcrumbs |
3 egg yolks |
3 ounces sugar |
1 cup ricotta cheese |
2 ounces ground almonds |
1 ounce candied lemon peel |
1 ounce golden raisin |
1 teaspoon lemon rind, grated |
Directions:
1. Preheat the oven to 350.
2. Butter a 6 spring form pan, and coat it with bread crumbs. Set aside.
3. Whisk the egg yolks with the sugar, then whisk in the cheese.
4. Stir in the almonds, lemon peel, raisins and zest.
5. Pour into the pan, smooth the top and bake for 30 minutes, or until firm to the touch.
6. Allow to cool. Release the sides of the pan.
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