Ricotta Budino

Instructions

1. 1

   Blend Ricotta Until Smooth

   4 min

   In a mixing bowl or using a food processor, combine 500g ricotta and blend until you achieve a silky, smooth texture. This ensures there are no lumps in your dessert, creating a creamy foundation for the budino.

2. 2

   Combine Ingredients Thoroughly

   7 min

   Into the smooth ricotta, add 4 large eggs, 3 tbs flour, 250g sugar, 1 tsp cinnamon, the grated zest of 2 lemons, and 5 tbs dark rum. Mix everything thoroughly until all ingredients are well incorporated and the mixture is uniform in color and consistency.

3. 3

   Whisk Egg Whites to Stiff Peaks

   5 min

   In a clean, dry bowl, whisk the egg whites until they form stiff peaks that hold their shape. This step is crucial as it adds airiness to the budino; be careful not to overwhip, which can lead to a grainy texture.

4. 4

   Prepare Cake Tin for Baking

   3 min

   Take a 25cm cake tin and generously butter it, then dust it with flour to prevent sticking. This will help the budino release easily once baked, ensuring a beautiful presentation.

5. 5

   Bake the Budino

   40 min

   Pour the prepared batter into the greased and floured cake tin. Place it in a preheated oven set to 180ºC (160ºC fan) or gas mark 4 and bake for about 40 minutes, until the center is set and springs back when lightly touched.

6. 6

   Cool and Dust with Icing Sugar

   5 min

   After baking, remove the budino from the oven and allow it to cool in the tin for a few minutes before transferring it to a wire rack. Just before serving, lightly dust the top with icing sugar for an elegant finish, and serve either warm or chilled for a delightful treat.

FAQ