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Ricotta Pudding
Ingredients
| 1 kg | ricotta cheese |
| 1 medium | egg, yolk only |
| 100 g | sugar |
| 1 tsp | vanilla extract |
| 1/4 tsp | almond extract |
| tsp | cinnamon |
| 2 tbsp | lemon zest |
| 3 medium | eggs, whites only |
| 1 pinch(es) | salt |
| 1/4 tsp | cream of tartar |
Method
Preparation time: ca. 45 min / Grade of difficulty: medium / Calories per portion: n/a
Let the ricotta drain in a cheesecloth overnight.
Preheat oven to 150°C and grease a medium-size loaf pan. Set aside. Fill a rectangular baking tray, which is bigger than the loaf pan, with water.
Combine the ricotta, egg yolk, sugar, extracts and cinnamon in a blender and process until very smooth.
Add in the lemon zest, mix again and then transfer to a big bowl.
In a separate bowl whip the egg whites with the salt and cream of tartar until stiff. Gently fold the egg white mixture into the ricotta mixture.
Gently pour the combined mixture into the prepared loaf pan and set pan into the water bath.
Bake the pudding for about 35-40 minutes, or when a pick comes out dry; let cool before serving.
Preheat oven to 150°C and grease a medium-size loaf pan. Set aside. Fill a rectangular baking tray, which is bigger than the loaf pan, with water.
Combine the ricotta, egg yolk, sugar, extracts and cinnamon in a blender and process until very smooth.
Add in the lemon zest, mix again and then transfer to a big bowl.
In a separate bowl whip the egg whites with the salt and cream of tartar until stiff. Gently fold the egg white mixture into the ricotta mixture.
Gently pour the combined mixture into the prepared loaf pan and set pan into the water bath.
Bake the pudding for about 35-40 minutes, or when a pick comes out dry; let cool before serving.
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