Budino di Ricotta
A delicate Italian ricotta pudding infused with the aroma of lemon, cinnamon, and rum — light and airy with a slightly dense center, beautifully dusted with powdered sugar. An authentic dessert straight from an Italian grandmother's kitchen.
Ingredients
- 500 g Ricotta
- 4 pcs Eggs
- 3 tbsp Flour
- 250 g Sugar
- 1 tsp Ground cinnamon
- 1 pcs Lemon
- 5 tbsp Dark rum
- to taste Powdered sugar
Instructions
- Preheat the oven to 180 °C (160 °C with convection). Butter a 25 cm baking pan and dust it with flour.
- Press the ricotta through a fork or blend in a food processor until smooth. Add the egg yolks, flour, sugar, cinnamon, finely grated lemon zest, and rum. Mix thoroughly until you have a smooth batter.
- In a separate clean bowl, whip the egg whites with an electric mixer until stiff peaks form. Gently fold them into the ricotta mixture using a folding motion from bottom to top, being careful to keep the batter light and airy.
- Pour the batter into the prepared pan and bake for about 40 minutes until the pudding is set in the center and lightly golden on top. Test for doneness with a toothpick — it should come out clean.
- Serve warm or at room temperature, generously dusting with powdered sugar through a fine sieve.