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5 from 2 votes

663. Ricotta pudding

Course Dessert
Cuisine Italian
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings 6 people
Author Pellegrino Artusi

Ingredients

  • 300 g of ricotta cheese
  • 100 g of icing sugar
  • 100 g of blanched almonds
  • 5 eggs
  • A dash of lemon zest
  • Butter and breadcrumbs for the mould

Instructions

  • Crush the almonds as fine as possible in a mortar with one of the egg whites.
  • Pass the ricotta through a strainer if it is hard or lumpy, then mix thoroughly with the almonds.
  • Beat the rest of the eggs separately and then fold into the mixture along with the sugar and the lemon zest.
  • Now pour the mixture into a pudding mould greased with butter and dusted with breadcrumbs.
  • Heat oven to 170°C and bake for one hour until golden and quite dry inside: test the doneness with a skewer. Unmould and serve cold.
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Notes

To speed up the preparation I put all the ingredients in a blender and I blended until smooth. Sssshhhh do not tell Pellegrino!