Ricotta Pudding Budino Di Ricotta Recipes

RICOTTA AND VANILLA BEAN PUDDINGS

Steps:

• For the puddings: Arrange an oven rack in the center of the oven and preheat the oven to 350 degrees F.
• Butter 10 nonstick muffin cups and line the bottom of each cup with a disk of parchment paper. Set aside.
• In a blender, combine the ricotta cheese, mascarpone cheese, eggs, heavy cream, maple syrup, sugar, and salt. Using a paring knife, split the vanilla bean in half and scrape the seeds into the blender. (Reserve the seeded vanilla pod for the sauce.) Blend the mixture until smooth. Pour the batter into the prepared muffin cups. Bake for 35 to 40 minutes until puffed and lightly browned. Remove the muffin cups from the oven to a wire rack and cool for 30 minutes (puddings will deflate during cooling). Refrigerate the puddings, in the muffin cups, for 2 hours. Using a thin, flexible spatula, carefully remove the puddings from the muffin cups and discard the parchment paper from the bottom of the puddings.
• For the sauce: In a medium saucepan, combine the reserved vanilla pod, cranberries, water, orange juice, orange zest and 1/2 cup sugar over medium heat. Bring the mixture to a boil, stirring occasionally. Reduce the heat and gently simmer until the mixture has thickened and the liquid has reduced by half, about 30 to 35 minutes. Cool for 20 minutes. Remove the vanilla pod and sweeten with extra sugar, to taste, if necessary.
• To serve: Arrange the puddings on small dessert plates and spoon the sauce over the top.

RICOTTA PUDDING (BUDINO DI RICOTTA)

Steps:

• Place the ricotta in a cheesecloth or muslin-line strainer and set it over the sink; let drain overnight.
• Preheat oven to 325°; butter a medium-size loaf pan and set aside.
• Prepare a water bath by half filling a rectangular baking tray with water; the loaf pan containing the pudding will be placed in it to bake evenly and gently.
• In a food processor, process the ricotta, egg yolk, sugar, extracts, and cinnamon until very smooth and light.
• Add in the lemon zest; transfer to a big bowl.
• Whip the egg whites with the salt and cream of tartar until stiff; beat ¼ of the egg whites into the ricotta mixture, then with a rubber spatula gently fold in the remaining whites.
• Gently pour the mixture into the prepared loaf pan; set pan into the water bath.
• Bake the pudding for approximately 35-40 minutes, or when a pick comes out dry; let cool before serving.

RICOTTA PUDDING - BUDINO DI RICOTTA

Steps:

• 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.