Ricotta Pudding

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Servings: 4 Difficulty: Intermediate
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A light, airy Italian-inspired dessert with bright lemon notes and a soft, custard-like texture
Ricotta Pudding recipe image
Ricotta Pudding recipe image
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Ricotta Pudding

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 4 Calories: 136.2

Description

This delicate Ricotta Pudding is a wonderful example of simple ingredients creating something truly special. The key lies in folding whipped egg whites into a creamy ricotta and lemon mixture, resulting in a pudding that is surprisingly light yet satisfyingly rich. These individual puddings bake up puffed and golden, offering a tender crumb that melts in your mouth. They are perfect for a romantic dinner, a light weekend breakfast, or an elegant afternoon tea. The subtle brightness of the lemon peel cuts through the richness of the cheese, while the optional cinnamon-sugar garnish adds a cozy finish. Serve them warm with fresh strawberries for a beautiful presentation that feels homemade and heartfelt.

Ingredients

Directions

  1. Preheat oven to 350&# 194;°F (175ðC).
  2. In a small, clean bowl, beat the egg white with an electric mixer at high speed until stiff peaks form. Be careful not to overbeat until dry. Set aside.
  3. In a separate small bowl, beat the egg yolk and sugar together until the mixture is slightly thick and turns a pale lemon color. Set aside.
  4. Place the ricotta cheese in a fine-mesh sieve or cheesecloth and press gently to drain any excess liquid.
  5. Add the drained ricotta cheese and grated lemon peel to the egg yolk mixture. Blend well until smooth and combined.
  6. Stir in the flour and baking powder until just incorporated and no lumps remain.
  7. Gently fold the whipped egg whites into the ricotta mixture using a spatula, being careful to maintain as much air as possible.
  8. Divide the batter evenly among four 4-ounce baking cups or ramekins, filling each about two-thirds full.
  9. Bake for 20 to 25 minutes, or until the puddings are puffed and golden brown on top.
  10. Remove from oven and let cool slightly in the cups.
  11. If desired, garnish each pudding with a sprinkle of cinnamon-sugar mix and a fresh strawberry slice.
  12. Serve immediately while warm.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 136.2kcal
% Daily Value *
Total Fat 7.9g13%
Saturated Fat 5.2g26%
Cholesterol 34.2mg12%
Sodium 138.2mg6%
Total Carbohydrate 9.6g4%
Dietary Fiber 0.8g4%
Sugars 5.6g
Protein 7.0g15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Use high-quality part-skim ricotta for the best flavor and texture. Drain it well to ensure the puddings set properly.

For a richer flavor, you can use whole-milk ricotta, but drain it thoroughly.

These puddings are best served fresh. They do not store well for long as they will deflate and become dense.

Ensure your mixing bowls are clean and dry when whipping egg whites to help them reach stiff peaks.

You can substitute the strawberries with other fresh berries like raspberries or blueberries if preferred.

Keywords: ricotta, pudding, lemon, eggs, dessert, italian, light, baked, strawberries, easy, vegetarian, quick, individual, custard, fluffy
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