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Ricotta pudding
 
 
8 ServingsPTM110 min

Ricotta pudding


Italian pudding dessert with ricotta, marsala, pine nuts and currants

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Directions

  1. Preheat the oven to 180 ° C.
  2. Bring the marsala with the currants to a boil in a saucepan. Turn off the heat and allow to cool.
  3. In the meantime, heat a skillet without oil or butter and toast the pine nuts for 3 minutes.
  4. Grate the yellow skin of the scrubbed lemon. Grease the spring form with some butter.
  5. Put the eggs and sugar in a large bowl and beat with a mixer to a thick cream.
  6. Stir in the lemon zest, the ricotta, pine nuts and the currants with the marsala.
  7. 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.
  8. 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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