Budino Di Ricotta
Medel

Budino Di Ricotta

A ethereal Italian custard cake with the delicate sweetness of ricotta, brightened by fresh lemon and warming cinnamon, with just a whisper of dark rum. Light as a cloud yet impossibly creamy, it's equally enchanting served warm from the oven or chilled, dusted with a snow of icing sugar.

⏱️60 min
🍽️4 portioner
🥕 Vegetariskt
2.5
🇮🇹 Italiensk🍰 Dessert

👩‍🍳 Gör så här

⏱️ Äggklocka
  1. 1
    Mash the ricotta and beat well with the egg yolks. Stir in the flour, sugar, cinnamon, grated lemon rind and rum, mixing well. (Alternatively, combine in a food processor.)
  2. 2
    Beat the egg whites until stiff peaks form, then gently fold into the ricotta mixture.
  3. 3
    Pour into a buttered and floured 25 cm cake tin.
  4. 4
    Bake at 180°C (160°C fan/gas 4) for about 40 minutes, until firm.
  5. 5
    Serve hot or cold, dusted with icing sugar.