Ricotta Almond Pudding Recipes

RICOTTA ALMOND PUDDING

Steps:

• For The Syrup: In a small saucepan mix 3/4 cup of sugar with 6 tablespoons of water.
• Bring to a boil and remove from heat.
• Add two tablespoons of Amaretto liqueur, and cool until ready to serve.
• Preheat the oven to 350 degrees F.
• Beat together all of the pudding ingredients until light and fluffy.
• Spray with an oil spray (Pam) or lightly butter 4 ramekin dishes.
• Divide the pudding batter into the four dishes and then bake for about 30 minutes or until the puddings are lightly browned and a fork inserted comes out clean.
• Allow to cool.
• If serving warm, carefully remove from the dishes after running a knife around the edges first.
• If you prefer the puddings cold, refrigerate in the dishes until you are ready to serve.
• To serve, place a pudding upside down onto a plate, drizzle on a little syrup, and then garnish with the fresh fruit and toasted almonds,

ALMOND RICOTTA PUDDING WITH RHUBARB AND BLUEBERRY COMPOTE

Steps:

• Custard:.
• Chop the rhubarb stalks into 6cm lengths and stew on a low heat with sweetener and water or juice until they completely fall apart.
• Remove from the heat and mix through the frozen berries.
• Allow to cool in the fridge.
• Puddings:.
• Preheat oven to 350 degrees.
• Whip the eggs, ricotta, almonds, vanilla essence and sugar. Ensure it is well combined and then spoon into ramekins.
• Bake until just golden on the top - about 10-15 minutes depending on the size of your ramekins.
• To remove from ramekins, carefully slide a blunt knife or spatula around the edge and coax them out.
• Spoon compote over puddings and serve.

RHUBARB AND RICOTTA BREAD & BUTTER PUDDING

Steps:

• Trim the rhubarb and cut it into 3cm pieces. Heat 100ml water in a pan with 50g of the sugar. Bring to the boil and add the rhubarb. Simmer for 11/2 mins, then carefully lift the rhubarb out with a slotted spoon. Arrange it on a plate or tray so that it can lie in a single layer (if you keep the pieces too close to each other, they'll continue to cook and soften - you want them to stay intact).
• Put the milk and cream in a heavy-bottomed pan, add a pinch of salt and bring to the boil, then add the vanilla. Beat the eggs, extra yolk and the rest of the sugar together in a bowl. Pour the warm milk and cream onto this, stirring all the time. Heat oven to 180C/160C fan/gas 4.
• Butter the bread. Drain the ricotta (if there is any liquid on top), then add the icing sugar to it. Spread the buttered bread thickly with ricotta. Sprinkle the citrus zest on top, then layer these slices with the rhubarb in a 20 x 30cm ovenproof dish. Pour the egg and cream mixture through a sieve and leave to sit for 30 mins (this makes the pudding lighter).
• Put the dish in a roasting tin. Add enough boiling water to the tin to come halfway up the sides of the dish. Bake for 40-45 mins or until puffy and set on the top, and golden in colour. Leave to cool for about 10 mins (the pudding will continue to cook and 'set' during this time). Dust with icing sugar and serve with crème fraîche, or cream mixed with Greek yogurt.

CREAMY APPLE-RICOTTA BREAD PUDDING

Steps:

• Preheat oven to 350°F. Beat ricotta cheese in large bowl with wire whisk until creamy. Add milk, eggs and 3/4 cup sugar; beat until well blended. Add bread cubes, apples and vanilla; stir gently until bread cubes are evenly moistened.
• Pour into greased 3-qt. shallow baking dish.
• Bake 45 to 50 min. or until center is almost set. Combine 2 Tbsp. sugar and the cinnamon; sprinkle over pudding. Cool. Store leftover pudding in refrigerator.