Ricotta pudding with strawberry sauce

Ricotta pudding with strawberry sauce
Ricotta pudding with strawberry sauce 5 1 Stefano Moraschini

Instructions

17843 RICOTTA PUDDING with STRAWBERRY SAUCE INGREDIENTS 6 PEOPLE 300 g cheese, 100 g sugar, 100 g skinned almonds, 3-4 bitter almonds (optional), 4 whole eggs, 2 lemon rind.

For the sauce: juice of 1/2 lemon, 500 g of strawberries, 100 g sugar, mint leaves.

United PROCESS sugar, almonds and lemon zest and whisk for about 3 minutes, then add the ricotta, eggs one at a time and knead again for 3 minutes.

Pour the cream into pudding mold with center hole (20 cm diameter 7 cm height), well buttered, and cover with the foil, leaving the Center free.

When the water boils posizioniate the basket and cook the pudding for about 30 minutes.

Remove the mold, let cool and put the pudding on a serving dish.

Add 300 g of strawberries, sugar and lemon juice blend and then cook for about 5 minutes.

Before serving, place the remaining strawberries, sprinkle sugar, at the Center.

Pour over the sauce and garnish with Mint's daughters.

Ricotta pudding with strawberry sauce

License

This recipe is published under Creative Commons License • You can copy, print, reproduce it for purposes other than business and always quoting the author and the source • www.cooking-better.com

Leave a comment or write a review for this recipe.
Your opinion is important for us!

Other recipes (in alphabetical order)

«
»