Ricotta Pudding (Budino Di Ricotta)

Cucina Rustica; posted per request. Suggested to serve with simple raspberry puree.

• Ready In: 1 hr 20 mins
• Serves: 8

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 ¼ 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.