Ricotta Pudding (Budino Di Ricotta)

Name: Ricotta Pudding (Budino Di Ricotta)
Prep time: 40 min
Cook time: 40 min
Total time: 1 h 20 min
Yield: 8 serving(s)
Ingredients: 2 lbs ricotta cheese; 1 egg yolk; 1/2 cup sugar; 1 teaspoon vanilla; 1/4 teaspoon almond extract; 1/4 teaspoon cinnamon; 2 tablespoons lemon zest; 3 egg whites; 1 pinch salt; 1/4 teaspoon cream of tartar

Submitted by ratherbeswimmin

"Cucina Rustica; posted per request. Suggested to serve with simple raspberry puree."

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Ready In:: 1hr 20mins
Ingredients:: 10
Serves:: 8

ingredients

2 lbs ricotta cheese
1 egg yolk
¹⁄₂ cup sugar
1 teaspoon vanilla
¹⁄₄ teaspoon almond extract
¹⁄₄ teaspoon cinnamon
2 tablespoons lemon zest
3 egg whites
1 pinch salt
¹⁄₄ teaspoon cream of tartar

directions

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.