Budino Di Ricotta
Alright, folks, let me tell you about my famous Budino Di Ricotta recipe! Gather your Ricotta, Eggs, Flour, Sugar, Cinnamon, Lemons, Dark Rum, and Icing Sugar. Now, mash the ricotta and beat it with the egg yolks. Add in the flour, sugar, cinnamon, lemon zest, and a splash of rum - mix it all up real good. A little tip from me: don't be shy with the rum, it's the secret ingredient that'll make your Budino extra special. Oh, I remember the first time I made this dish, I accidentally added double the amount of cinnamon - let's just say it was a spicy surprise! But hey, we learn from our mistakes, right? Next, beat those egg whites until they're nice and stiff, then gently fold them into the mixture. Pour everything into a cake tin and pop it in the oven. While it bakes, the aroma will fill your kitchen with pure bliss. After about 40 minutes, your Budino should be perfectly firm. Serve it up hot or cold, sprinkled with icing sugar. Trust me, your taste buds will thank you later! Enjoy!
Ingredients
- Ricotta500g
- Eggs4 large
- Flour3 tbs
- Sugar250g
- Cinnamon1 tsp
- LemonsGrated Zest of 2
- Dark Rum5 tbs
- Icing Sugarsprinking
Nutrition
Directions
- 1
Mash the ricotta and beat well with the egg yolks, stir in the flour, sugar, cinnamon, grated lemon rind and the rum and mix well. You can do this in a food processor. Beat the egg whites until stiff, fold in and pour into a buttered and floured 25cm cake tin. Bake in the oven at 180ºC/160ºC fan/gas 4 for about 40 minutes, or until it is firm.
- 2
Serve hot or cold dusted with icing sugar.
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