Budino Di Ricotta

Name: Budino Di Ricotta
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: 5 servings
Cuisine: Italian
Ingredients: 500g Ricotta; 4 large Eggs; 3 tbs Flour; 250g Sugar; 1 tsp Cinnamon; Grated Zest of 2 Lemons; 5 tbs Dark Rum; sprinking Icing Sugar

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Serves 5 491 kcal per serving Prep 20 min Cook 1 h 30 min

Ingredients

500g Ricotta
4 large Eggs
3 tbs Flour
250g Sugar
1 tsp Cinnamon
Grated Zest of 2 Lemons
5 tbs Dark Rum
sprinking Icing Sugar

Instructions

Place the ricotta in a large bowl and mash until smooth. Add the egg yolks and mix well until fully combined.
Stir in the flour, sugar, ground cinnamon, lemon zest and dark rum, mixing until the batter is smooth. A food processor can be used for a finer texture.
In a separate clean bowl, whisk the egg whites until stiff peaks form. Gently fold them into the ricotta mixture in batches, keeping the mixture light.
Butter and lightly flour a 25 cm round cake tin, shaking out any excess flour. Spoon the mixture into the tin and level the surface.
Preheat the oven to 180°C / 160°C fan / Gas mark 4. Bake for about 40 minutes, until the budino is set and lightly golden.
Remove from the oven and allow to cool slightly. Serve warm or cold, dusted with icing sugar.

Tips

Drain the ricotta in a fine-mesh sieve for at least an hour to ensure the pudding has a firm, cake-like consistency.
Sift the flour and cocoa powder to avoid any lumps in the delicate batter.
Use room temperature eggs to help the mixture emulsify better for a smoother finish.

Variations

Citrus Twist: Add the zest of one lemon or orange to the batter for a bright, aromatic flavor.
Chocolate Chip: Fold in a handful of mini dark chocolate chips before baking for added texture.