Raspberry, Ricotta Puddings and some patience

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Raspberry, Ricotta Puddings – Budini di Ricotta ai Lamponi

Music: All I Really Want, Alanis Morissette. Silky and fresh, these puddings are pure comfort. Perfect for those moments when you’re craving for calm and silence. A moment for yourself.


400 gr fresh ricotta

150 gr sugar

70 gr flour

1 tsp lemon juice

1 tsp vanilla

400 ml whipping cream

3 egg yolks + 3 egg whites

100 gr fresh raspberry puree

grated ginger flavoured Modica chocolate, to sprinkle

In a large bowl, beat together the ricotta with the egg yolks and the sugar. Add flour, lemon juice, vanilla and cream, beating well. Add the raspberry puree. Whip the egg whites and fold in carefully. Pour into greased molds and bake in a 180° oven for about 30/40 minutes. Let cool completely. Sprinkle with grated ginger flavoured Modica chocolate.


About thecookandtheguitarist

We're Gaia and Andrea and this is the place where we have fun pairing food with music. Gaia - The Cook - is a trained pastry chef and owns a candy shop in the centre of Florence, Italy. Andrea - The Guitarist - is a professional musician, teaches guitar and is a Beatles fanatic.
This entry was posted in Cheese Cake, Fresh Fruit, Puddings. Bookmark the permalink.

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