Filter
Reset
Sort ByRelevance
Marcusphaeton
Ricotta pudding
Italian pudding dessert with ricotta, marsala, pine nuts and currants
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Preheat the oven to 180 ° C.
-
Bring the marsala with the currants to a boil in a saucepan. Turn off the heat and allow to cool.
-
In the meantime, heat a skillet without oil or butter and toast the pine nuts for 3 minutes.
-
Grate the yellow skin of the scrubbed lemon. Grease the spring form with some butter.
-
Put the eggs and sugar in a large bowl and beat with a mixer to a thick cream.
-
Stir in the lemon zest, the ricotta, pine nuts and the currants with the marsala.
-
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.
-
Allow to cool to room temperature and cut into points.
Blogs that might be interesting
-
60 minDessertwhite bread with pumpkin seeds, butter, vanilla bean, fresh cream, Full Milk, medium sized egg, granulated sugar, dried nutmeg, vanilla custard,bread pudding with vanilla cream
-
25 minDessertgelatin, dessert wine, sweet white wine, vanilla bean, sugar, frozen raspberries, whipped cream, White chocolate, fresh fresh mint,panna cotta with raspberry crumble, white chocolate and mint
-
120 minDessertpeaches, bay leaves, cinnamon stick, cloves, orange juice, sweet white wine, orange liqueur, vanilla sugar, creme fraiche,spicy peach soup
-
205 minDessertdigestive cookies, butter, gelatin, grenadine, mango and papaya, mascarpone, blueberry raspberry, fine cristalsugar,exotic mango papaya cheese cake
Nutrition
300Calories
Sodium23% DV560mg
Fat25% DV16g
Protein22% DV11g
Carbs9% DV27g
Fiber20% DV5g
Loved it