3 Ingredient Ricotta Pudding Recipes

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CHOCOLATE RICOTTA PUDDING



Chocolate Ricotta Pudding image

This is from my sister. It looks very beautiful (and tastes great too!) I did not include sitting time or refrigeration time in the prep or cooking time.

Provided by mosma

Categories     Dessert

Time 55m

Yield 6 serving(s)

Number Of Ingredients 14

2 cups fresh strawberries
2 tablespoons sugar
butter, for greasing cups
6 ounces bittersweet chocolate, chopped (not unsweetened)
1 1/2 lbs fresh whole milk ricotta cheese, drained for 2 hours to remove any excess liquid
1/4 cup sugar, plus
1/3 cup sugar
3 large egg yolks
1 teaspoon orange zest
1/2 teaspoon almond extract
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
3 large egg whites
1/4 teaspoon cream of tartar

Steps:

  • To make the sauce: Blend the strawberries and sugar in a food processor until smooth. Strain the puree through a fine mesh strainer. Cover and refrigerate. (Can be made 8 hours ahead. Keep refrigerated.).
  • To make the pudding: Preheat the oven to 325 degrees F.
  • Lightly butter 6 (6-ounce) custard cups. Arrange the cups in a large roasting pan. Melt the chocolate in a medium bowl set over a saucepan of simmering water. Set the melted chocolate aside. Blend the ricotta, 1/4 cup of sugar, egg yolks, orange zest, almond extract, cinnamon, and salt in a food processor until very smooth. Blend in the melted chocolate. Transfer the ricotta mixture to a large bowl.
  • Using an electric mixer with the whisk attachment, beat the egg whites in another large bowl with the cream of tartar until soft peaks form. Gradually beat in the remaining 1/3 cup of sugar. Continue beating until semi-firm peaks form. Fold the egg whites into the ricotta mixture. Spoon the mixture into the prepared cups. Fill the pan with enough hot water to come halfway up the sides of the custard cups. Bake until the pudding puffs slightly but the centers are still creamy, about 25 minutes (the pudding will become thick and creamy when cold). Allow puddings to cool slightly before removing from water bath. Remove the custard cups from the bath. Cover and refrigerate until cold, about 3 hours.
  • Run a knife around the sides of the puddings to loosen. Invert the puddings onto plates. Drizzle the strawberry sauce around the puddings and serve.

Nutrition Facts : Calories 342.2, Fat 17.2, SaturatedFat 10.2, Cholesterol 162.8, Sodium 175.9, Carbohydrate 31.5, Fiber 1.1, Sugar 26.4, Protein 16.3

RICOTTA PUDDING



Ricotta Pudding image

Provided by Mark Bittman

Categories     easy, quick, dessert

Time 5m

Yield 6 servings

Number Of Ingredients 4

1 pound fresh ricotta, drained if very moist
1/4 cup confectioners' sugar, or more to taste
3 tablespoons coffee liqueur, or to taste
Powdered unsweetened cocoa for garnish

Steps:

  • In a bowl, beat together the ricotta and sugar, then add liqueur. Taste and add more sugar or liqueur as desired. Divide among 6 glass ramekins or other small bowls and refrigerate until ready to serve. Serve, dusted with a little powdered cocoa.

Nutrition Facts : @context http, Calories 180, UnsaturatedFat 3 grams, Carbohydrate 11 grams, Fat 10 grams, Protein 9 grams, SaturatedFat 6 grams, Sodium 64 milligrams, Sugar 8 grams

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