Ricotta Pudding

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A sweet, savory Italian treat of ricotta and cinnamon with a light airiness reminscient of a soufflé. We recommend serving this delicious dessert in portion-sized ramekins.

Ingredients:

• 1 tablespoon confectioner’s sugar
• 1 tablespoon cinnamon, plus extra
• 1 pound DeLallo Whole-Milk Ricotta
• 5 eggs: 2 whole, 3 separated, whites beaten to firm peaks
• 1 tablespoon all-purpose flour
• 1/4 cup sugar
• 1/2 lemon, zested

Directions:

Preheat oven to 375˚F. Combine confectioner’s sugar with a pinch of cinnamon in a small bowl and set aside.

Grease and flour 8 ramekins and set aside.

In a bowl, combine ricotta with 1 tablespoon cinnamon, 2 whole eggs, 3 egg yolks, flour, sugar and lemon zest. Mix thoroughly to combine. Fold in egg whites.

Scoop the mixture into the ramekins, filling them to about 2/3 of the way to the top. Bake for 30 minutes, or until tops have turned golden. Turn off the heat and leave them to rest in the oven for about 5 minutes. Remove and dust with confectioner’s sugar and cinnamon mixture. Serve immediately.

Serves 8 Printer-friendly version