Honey Lemon Ricotta Pudding Food
HONEY LEMON RICOTTA PUDDING
This simple dessert tastes like cheesecake without all the work.
Provided by Mary Gillespie
Time 10m
Number Of Ingredients 7
Steps:
- Beat cream cheese with lemon juice and 1/4 cup honey until smooth.
- Add whipping cream and beat until the mixture has increased in volume and will hold peaks when the beaters are lifted.
- Place ricotta in a separate bowl. Stir in a few spoonfuls of the cream cheese mixture, then fold the rest of the cream cheese mixture into the ricotta cheese.
- Spoon the pudding into serving dishes and drizzle with the 2 tablespoons of honey. Garnish with berries and serve.
- The pudding can be made several hours ahead of time and refrigerated, but it will soften slightly as it sits.
LEMON RICOTTA PUDDING
A recipe by Damian Heads, I saw him do it on Ready Steady Cook & it lokked great. I want to try it with low-fat ricotta to see how that works.
Provided by Mandy
Categories Dessert
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 190°C Grease a 3-cup capacity ceramic ovenproof dish.
- Place ricotta, lemon rind, 1/4 cup lemon juice, eggs and 1/3 cup sugar in a bowl. Using a balloon whisk, whisk until smooth. Stir in flour. Mix well to combine. Spoon batter into prepared dish. Bake for 25 to 30 minutes or until a skewer inserted into the centre comes out clean.
- Preheat grill on medium. Sprinkle remaining 1 tablespoon sugar over surface of pudding. Place under grill and cook for 1 minute or until golden. Drizzle with honey, sprinkle with nuts and serve.
Nutrition Facts : Calories 376.1, Fat 11, SaturatedFat 5.2, Cholesterol 118.5, Sodium 475.5, Carbohydrate 58, Fiber 2.1, Sugar 30.6, Protein 13
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- Line a strainer with a double layer of cheesecloth and set over a large bowl. In a large saucepan, heat the milk and cream over moderately high heat to 180°. Remove from the heat and slowly add the vinegar until you see the milk separate; add more vinegar as needed. Cover the saucepan and let stand for 2 minutes.
- Pour the contents of the saucepan into the strainer and shake vigorously to remove the water (a.k.a., whey). You should have about 2 cups of ricotta; let cool.
- Preheat the oven to 325°. Butter four 1-cup ramekins. In a large bowl, whisk 1 3/4 cups of the ricotta with the heavy cream and lemon zest, breaking up any large ricotta curds; season with salt and pepper. Whisk in the eggs.
- Pour the pudding into the prepared ramekins and set them in a baking dish. Add enough hot water to the dish to reach halfway up the sides of the ramekins. Bake for about 55 minutes, or just until set. Let the puddings cool to room temperature or refrigerate until chilled. Serve the puddings in the ramekins.
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