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BUDINO DI RICOTTA
(RICOTTA PUDDING)

Ingredients
Butter for pan
Very fine bread crumbs for dusting the pan
¼ cup raisins
¼ cup mixed dried fruits, diced
¼ cup rum
4 large eggs, at room temperature
1 ½ pounds whole milk ricotta, drained
¼ cup all-purpose flour
5 tablespoons sugar
¾ teaspoon cinnamon
Rind of 1 lemon, finely chopped
1 teaspoon vanilla extract
Confectioner’s sugar

Instructions
Preheat the oven to 350º F. Lightly butter a 6-cup capacity soufflé dish and sprinkle the bottom and sides with bread crumbs. Set aside. Combine the raisins and candied fruit in a small bowl. Pour the rum into the bowl and let stand 10 minutes. Stir once or twice.

In a large bowl, combine 1 whole egg with the yolks of the remaining 3 eggs. (Set the whites aside.) Beat the egg and yolks until frothy. Slowly add the ricotta and mix well.

Combine the flour, sugar and ¼ teaspoon of the cinnamon and add to the ricotta mixture. Add the lemon rind and vanilla. Mix well and add the candied fruit with the rum. Mix again.

Pour into the prepared soufflé dish and bake until a cake tester inserted into the middle of the cake comes out clean and the top is nicely colored, about 1 hour. If not serving immediately, let cool in the oven before unmolding. Serve with a dusting of confectioner’s sugar and the remaining cinnamon.

Makes eight servings.