Budino Di Ricotta
Lemon-and-rum ricotta baked into a pillowy pudding — nonna's quiet masterpiece.
- Total
- 60 min
- Serves
- 4
An old Italian nonna dessert that deserves its revival: ricotta whipped with eggs, sugar, lemon zest, cinnamon and a splash of dark rum, baked into a pudding that's halfway between cheesecake and soufflé. Dusted with icing sugar, it's humble to look at and haunting to taste — milky, fragrant, gone too fast.
Ingredients
- 500g Ricotta
- 4 large Eggs
- 3 tbs Flour
- 250g Sugar
- 1 tsp Cinnamon
- Grated Zest of 2 Lemons
- 5 tbs Dark Rum
- sprinking Icing Sugar
Instructions
- Mash the ricotta and beat well with the egg yolks, stir in the flour, sugar, cinnamon, grated lemon rind and the rum and mix well. You can do this in a food processor.
- Beat the egg whites until stiff, fold in and pour into a buttered and floured 25cm cake tin.
- Bake in the oven at 180C/160C fan/gas 4 for about 40 minutes, or until it is firm.
- Serve hot or cold dusted with icing sugar.
Nutrition (per serving)
- Calories
- 350
- Protein
- 10 g
- Fat
- 15 g
- Carbs
- 45 g
Adapted from thehappyfoodie.co.uk. Rewritten and re-photographed by MealIdeas.
Cook smarter with MealIdeas
Personalized meal plans, shopping lists, and more.
