Ricotta And Candied Fruit Puddings Food

RICE PUDDING WITH RICOTTA AND FRESH FRUIT

Steps:

• In a large saucepan, combine the rice, water, raisins, nutmeg, cinnamon, sugar, and lemon juice. Stir to combine. Cover and bring to a simmer. Cook until the rice is tender, approximately 30 to 40 minutes. Remove from the heat and let stand, covered, 5 to 10 minutes until the water is absorbed. Let cool. Fold in the ricotta cheese and vanilla extract.
• Mold in individual molds and turn out onto a serving plate, or place a 1/2 cup mound in the center of 8 dessert plates. Surround with fresh fruit. Makes 8 servings.
• Burt Wolf * Eating Well.

FRUIT PUDDING

Steps:

• Preheat oven to 350, and while it preheats, place 1 stick of butter or margerine in a 9 X 13 or smaller deeper baking dish, in the oven until butter melts.(9x13 makes a nice size, but it comes out kind of thin.).
• Mix sugar, flour, baking powder, salt, and milk together, by hand until smooth.
• In pan with melted butter, add batter, making sure it covers most of the bottom of the pan.
• Drain fruit, and spoon on top of batter evenly, so batter is evenly covered with fruit.
• Bake at 350 for 40 minutes.

RICOTTA AND CANDIED FRUIT PUDDINGS

Steps:

• Sprinkle gelatin over milk in a small saucepan and let soften.
• Beat together whole egg, yolk, and sugar in a small metal bowl with a handheld electric mixer until blended. Set bowl over a saucepan of barely simmering water and beat with mixer until pale, thick, and tripled in volume, about 5 minutes. (Mixture should mound when dropped from beaters.) Remove bowl from heat.
• Heat milk over low heat, stirring, just until gelatin is dissolved, then beat into egg mixture.
• Blend ricotta in a food processor just until smooth. Add fruit, chocolate, zests, vanilla, cinnamon, and a pinch of salt and pulse until blended, then transfer to a bowl. Stir in one third of egg mixture to lighten, then fold in remaining egg mixture gently but thoroughly.
• Beat cream in a bowl with cleaned beaters just until it holds soft peaks, then fold into ricotta mixture gently but thoroughly. Spoon into lightly oiled ramekins and chill, covered, until firm, at least 2 hours.
• Run a knife around edge of each ramekin, then dip ramekin into a bowl of hot tap water 10 seconds. Invert a plate over each ramekin, then invert pudding onto plate.