Ricotta Pudding - {Budino Di Ricotta}

Recipe Ingredients

1 tablespoon	15ml	Confectioners' sugar
1		Cinnamon - plus
1 tablespoon	15ml	Cinnamon
1 lb	454g / 16oz	Fresh ricotta
2		Eggs - whole, plus
3		Eggs - separated, and
		Whites beaten to stiff peaks
1 tablespoon	15ml	All-purpose flour
1/4 cup	49g / 1.7oz	Sugar
1		Finely-chopped candied orange zest - see * Note
2 tablespoons	30ml	High-quality brandy
1/2		Lemon - zested

Recipe Instructions

* Note: See the "Candied Citrus Zest" recipe which is included in this collection.

Preheat the oven to 375 degrees. In a small bowl, combine the confectioners' sugar with a pinch of cinnamon and set aside.

Grease and flour a 2-quart Bundt pudding mold and set aside.

In a medium-sized bowl, combine the ricotta with the remaining cinnamon and add the 2 eggs, 3 yolks, flour, sugar, candied orange zest, brandy and lemon zest. Mix well to combine. Fold in the egg whites.

Turn the mixture into the pudding mold, filling it to 2/3 capacity, and bake in the oven for 30 minutes. Turn off the heat and leave to rest in the oven 6 minutes. Remove from the oven, turn out onto a serving dish and serve immediately, dusted with the confectioners' sugar and cinnamon mixture.

This recipe yields 8 servings.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-2C23) - from the TV FOOD NETWORK

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