Ricotta And Candied Fruit Puddings
Serves: 4
Eda Schinner
1 January 1970
Based on User reviews:
50
Spice
52
Sweetness
50
Sourness
44
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
Directions:
1
Sprinkle gelatin over milk in a small saucepan and let soften
2
Beat together whole egg, yolk, and sugar in a small metal bowl with a handheld electric mixer until blended
3
Set bowl over a saucepan of barely simmering water and beat with mixer until pale, thick, and tripled in volume, about 5 minutes
4
(Mixture should mound when dropped from beaters
5
) Remove bowl from heat
6
Heat milk over low heat, stirring, just until gelatin is dissolved, then beat into egg mixture
7
Blend ricotta in a food processor just until smooth
8
Add fruit, chocolate, zests, vanilla, cinnamon, and a pinch of salt and pulse until blended, then transfer to a bowl
9
Stir in one third of egg mixture to lighten, then fold in remaining egg mixture gently but thoroughly
10
Beat cream in a bowl with cleaned beaters just until it holds soft peaks, then fold into ricotta mixture gently but thoroughly
11
Spoon into lightly oiled ramekins and chill, covered, until firm, at least 2 hours
12
Run a knife around edge of each ramekin, then dip ramekin into a bowl of hot tap water 10 seconds
13
Invert a plate over each ramekin, then invert pudding onto plate
14
Sprinkle gelatin over milk in a small saucepan and let soften
15
Beat together whole egg, yolk, and sugar in a small metal bowl with a handheld electric mixer until blended
16
Set bowl over a saucepan of barely simmering water and beat with mixer until pale, thick, and tripled in volume, about 5 minutes
17
(Mixture should mound when dropped from beaters
18
) Remove bowl from heat
19
Heat milk over low heat, stirring, just until gelatin is dissolved, then beat into egg mixture
20
Blend ricotta in a food processor just until smooth
21
Add fruit, chocolate, zests, vanilla, cinnamon, and a pinch of salt and pulse until blended, then transfer to a bowl
22
Stir in one third of egg mixture to lighten, then fold in remaining egg mixture gently but thoroughly
23
Beat cream in a bowl with cleaned beaters just until it holds soft peaks, then fold into ricotta mixture gently but thoroughly
24
Spoon into lightly oiled ramekins and chill, covered, until firm, at least 2 hours
25
Run a knife around edge of each ramekin, then dip ramekin into a bowl of hot tap water 10 seconds
26
Invert a plate over each ramekin, then invert pudding onto plate