Creamy Ricotta Pudding with Lemon and Rum
What does it include?
Ingredients
- 500 g fresh ricotta
- 4 large eggs
- 45 ml of flour
- 250g sugar
- 5 ml cinnamon powder
- Zest of 2 lemons
- 75 ml dark rum
- Powdered sugar to sprinkle
How to prepare it step by step?
Preparation
- Preheat the oven to 170°C.
- Grease a pudding or cake pan with butter and sprinkle lightly with flour.
- Blend the ricotta and beat it with the egg yolks until you obtain a homogeneous mixture without lumps.
- Add the flour, sugar, cinnamon, lemon zest, and rum, mixing well until completely integrated.
- Beat the egg whites until stiff peaks form.
- Incorporate the beaten egg whites into the previous mixture, with enveloping movements so as not to lose air.
- Pour the mixture into the prepared pan, smoothing the surface with a spatula.
- Place in the oven and cook for 45 to 60 minutes, or until a toothpick inserted comes out clean.
- Turn off the oven and leave the pudding inside for 1 hour with the door ajar to prevent it from sinking.
- Remove and let cool completely at room temperature.
- Place in the refrigerator for a minimum of 3 hours (ideally 5 hours) so that it takes on a firm and creamy texture.
- Carefully unmold and sprinkle with icing sugar before serving.
Full description
Indulge in this luxurious creamy ricotta pudding, where the velvety texture of fresh ricotta is elevated with zesty lemon and a hint of dark rum. Each bite offers a harmonious blend of flavors, with the subtle warmth of cinnamon and the aromatic zest of lemon creating a sophisticated dessert. Perfectly balanced, this pudding is an elegant choice for any occasion, offering a creamy, dreamy experience that lingers on the palate. For best results, allow it to set in the refrigerator, ensuring a firm yet creamy texture that's sure to impress.
