Cookstr.com

Ricotta Pudding

Updated February 23, 2016
This image courtesy of Joseph DeLeo

It follows that the exquisite sheep’s milk ricotta Latium is famous for would be put to many uses. With its dense, creamy texture, it is well suited to puddings and cheesecakes. The cow’s milk ricotta available in our markets is thin in comparison, and should be placed in a sieve lined with a double layer of cheesecloth, covered with plastic wrap, and refrigerated to drain overnight before using for this recipe.

Budino di ricotta freezes well.

FOR6 TO 8 PEOPLE

Cooking Methodbaking

CostModerate

Total Timea day or more

Make Ahead RecipeYes

Kid FriendlyYes

OccasionBuffet, Casual Dinner Party, Family Get-together

Recipe Coursedessert

Dietary Considerationkosher, peanut free, soy free, tree nut free, vegetarian

Equipmentspringform pan

Mealbrunch, dinner

Taste and Texturecheesy, creamy, fruity, sweet, tart

Type of Dishpudding

Ingredients

  • ¼ cup golden raisins
  • ¼ cup rum
  • ½ cup fine plain biscotti or vanilla cookie crumbs for dusting pan
  • 1¾ cups drained fresh whole milk ricotta (see head note)
  • 4 extra large eggs, separated
  • 8 tablespoons sugar
  • 1/3 cup all purpose unbleached flour
  • grated zest of 1 lemon
  • ½ cup candied orange rind, cut into small dice
  • pinch of salt
  • 1 teaspoon cream of tartar
  • ground cinnamon to taste

Instructions

  1. In a bowl, soak the raisins in the rum until they are nice and plump, about 40 minutes. Preheat the oven to 325°F. Generously butter an 8-inch springform pan. Add the cookie crumbs to the pan to coat it evenly, then tap out the excess.

  2. In a large mixing bowl, beat the ricotta lightly. Gradually beat the egg yolks into the ricotta to blend thoroughly. Stir in 6 tablespoons of the sugar, the flour, lemon zest, candied orange rind, and soaked raisins and rum.

  3. In a separate large bowl, beat the egg whites and salt until soft peaks form. Add the cream of tartar and remaining 2 tablespoons sugar and beat until stiff, glossy peaks form. Fold the egg whites into the ricotta mixture. Pour the ricotta mixture into the prepared pan, using a rubber spatula to spread the batter evenly. The batter should reach no more than halfway up the sides of the pan. Sprinkle with cinnamon.

  4. Slide the pan onto the middle rack of the oven and bake until a toothpick inserted in the center of the cake comes out fairly clean and the top is golden, about 1 hour. Turn off the oven and leave the ricotta pudding inside with the door closed for 30 minutes. Remove from the oven and let cool completely. Remove the sides of the pan and slide the cake onto a serving plate. Cover with plastic wrap. Like crostata di ricotta, budino di ricotta needs to “age” before it is eaten in order for its flavor to develop. Refrigerate it for 2 days, then serve. It will keep, chilled, for up to 5 days.

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