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Marcusphaeton
Ricotta pudding
Italian pudding dessert with ricotta, marsala, pine nuts and currants
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Ingredients
Directions
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Preheat the oven to 180 ° C.
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Bring the marsala with the currants to a boil in a saucepan. Turn off the heat and allow to cool.
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In the meantime, heat a skillet without oil or butter and toast the pine nuts for 3 minutes.
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Grate the yellow skin of the scrubbed lemon. Grease the spring form with some butter.
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Put the eggs and sugar in a large bowl and beat with a mixer to a thick cream.
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Stir in the lemon zest, the ricotta, pine nuts and the currants with the marsala.
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Spoon the ricotta mixture into the spring form lined with parchment paper. Fry the pudding in the middle of the oven in approx. 40 min. Until golden brown and done.
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Allow to cool to room temperature and cut into points.
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Nutrition
300Calories
Sodium23% DV560mg
Fat25% DV16g
Protein22% DV11g
Carbs9% DV27g
Fiber20% DV5g
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