CookEat Recipe
Ricotta and Almond Pudding
A cold ricotta pudding with finely ground almonds and lemon zest, baked in a buttered breadcrumb-coated mould.
Method
Steps
Step 1
Gather the ingredients: 300 g ricotta; 100 g caster sugar; 100 g blanched sweet almonds, plus 4 extra sweet almond kernels; 5 eggs, reserving 1 white from these same eggs for grinding the almonds; Finely grated zest of 1/2 lemon; 10 g butter for the mould; 20 g fine breadcrumbs for the mould.
Step 2
Separate one of the five eggs. Grind all the almonds very finely with this one reserved white. Pass the ricotta through a sieve if firm or lumpy, then mix it thoroughly with the almond paste.
Step 3
Lightly beat together the remaining four whole eggs and the yolk from the separated egg. Add the sugar and lemon zest to the ricotta mixture, then mix in these beaten eggs until smooth. No additional egg is needed, and the whites are not whipped separately.
Step 4
Heat the oven to 160°C. Grease a roughly 1 litre pudding mould with the butter and coat with breadcrumbs. Pour in the mixture and bake for about 40–55 minutes until set and at least 74°C in the centre. Shield loosely with baking paper if the top colours too quickly.
Step 5
Cool promptly, refrigerating at 4°C or colder within 2 hours. Chill until thoroughly cold and firm, then unmould carefully and serve. Keep refrigerated and eat within 2–3 days. This version has no pastry base, unlike the related ricotta cake.
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