Budino Di Ricotta
Budino di ricotta is a creamy, spiced custard that transforms humble ricotta into something sophisticated. This Sicilian dessert relies on a technique as old as Italian cooking itself: folding whipped egg whites into ricotta creates an impossibly light texture that belies the ingredient's usual density. The dark rum and lemon zest cut through richness with sharp brightness, while cinnamon adds warmth without heaviness. It's the kind of dish that proves restraint and technique matter more than complexity.
Instructions
Mash the ricotta and beat well with the egg yolks, stir in the flour, sugar, cinnamon, grated lemon rind and the rum and mix well.
You can do this in a food processor.
Beat the egg whites until stiff, fold in and pour into a buttered and floured 25cm cake tin.
Bake in the oven at 180ºC/160ºC fan/gas 4 for about 40 minutes, or until it is firm.
Serve hot or cold dusted with icing sugar..
Watch the video
Make it personal.
Custom engraved cutting boards, utensils, and kitchen accessories. Great gifts for anyone who cooks.
Shop Custom Chef →Affiliate link · PicksByRecipe may earn a commission at no extra cost to you.
