Ricotta Pudding - Budino Di Ricotta
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.
- Ready In:
- 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
- Preheat the oven to 350.
- Butter a 6" spring form pan, and coat it with bread crumbs. Set aside.
- Whisk the egg yolks with the sugar, then whisk in the cheese.
- Stir in the almonds, lemon peel, raisins and zest.
- Pour into the pan, smooth the top and bake for 30 minutes, or until firm to the touch.
- Allow to cool. Release the sides of the pan.
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Super and very authentic. My Italian husband's only complaint? Not enough of it. I wonder why it hasn't been rated. Maybe it's that some of the ingredients are listed by weight rather than volume. So to encourage people to make it: I used 2/3 C sugar, 1/2 C almonds (before grinding) and 1/4 C golden raisins. Didn't have any candied lemon peel but am going to make FrenchTart's Homemade Candied Orange and Lemon Rind recipe this week so I can make this delicious (and easy) dessert again with all it's parts. I drizzled it with a mixed berry fruit coulis. It's no wonder there's none left this morning (and there were only 2 of us last night :D Thanks Linda.Reply