CookEat Recipe
Ricotta Soup Cubes
Delicate ricotta and Parmesan custard cubes scented with lemon and nutmeg, served in clear broth.
Method
Steps
Step 1
Gather the ingredients: 200 g ricotta; 30 g finely grated Parmesan; 2 eggs; Salt to taste; Finely grated lemon zest and nutmeg to taste; About 1.5 litres ready-to-use clear broth.
Step 2
Heat the oven to 160°C. Line the bottom of a small smooth-sided mould with baking paper. Press the ricotta through a fine sieve.
Step 3
Mix in the Parmesan, salt, lemon zest and nutmeg, then the eggs one at a time until smooth. Pour into the prepared mould.
Step 4
Stand the mould in a larger pan and pour hot water into the outer pan to reach halfway up the mould. Bake gently until just set and the centre reaches 74°C, about 25–35 minutes depending on the depth. Keep water out of the custard and do not brown it.
Step 5
Lift the mould out carefully. Cool briefly, then refrigerate until firm and cold enough to unmould, keeping total time out of refrigeration under 2 hours. Loosen the sides, turn out, remove the paper and cut into cubes about 1 cm across.
Step 6
Put the cubes in a tureen. Bring the broth to a boil and pour it over the cubes just before serving. If the cubes have been stored rather than freshly cooled for cutting, gently reheat them in broth to 74°C before serving.
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