Justins Favorite Pudding With Strawberry Sauce Recipes

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CHOCOLATE RICOTTA PUDDING WITH STRAWBERRY SAUCE



Chocolate Ricotta Pudding with Strawberry Sauce image

Provided by Giada De Laurentiis

Categories     dessert

Time 4h

Yield 6 servings

Number Of Ingredients 13

2 cups fresh strawberries
2 tablespoons sugar
Butter, for greasing cups
6 ounces bittersweet chocolate (not unsweetened), chopped
1 1/2 pounds fresh whole milk ricotta cheese, drained for 2 hours to remove any excess liquid
1/4 cup plus 1/3 cup sugar
3 large egg yolks
1 teaspoon orange zest
1/2 teaspoon pure 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.

STRAWBERRIES AND CREAM BREAD PUDDING



Strawberries and Cream Bread Pudding image

I love all things strawberry so when I was asked to make bread pudding I decided to try adding strawberries. The results were heavenly. I have never liked bread pudding... until now that is. I will definitely be adding this to my list of favorites.

Provided by TGAGNE

Categories     Desserts     Specialty Dessert Recipes     Bread Pudding Recipes

Time 55m

Yield 12

Number Of Ingredients 9

2 tablespoons butter, melted
7 (1 ounce) slices day-old bread, torn into small pieces
¾ cup chopped fresh strawberries
3 eggs
1 ¼ cups milk
¾ cup light cream
¼ cup strawberry preserves
¾ cup white sugar, or to taste
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Butter the bottom and sides of an 8 inch square baking dish with the melted butter.
  • Toss bread with the chopped strawberries, and place into the prepared pan. Beat the eggs, milk, cream, strawberry preserves, sugar, and vanilla in a medium bowl until frothy. Pour over the bread and lightly press down with a spatula until the bread has absorbed the milk mixture.
  • Bake in the preheated oven for 40 to 45 minutes, or until the top springs back when lightly tapped.

Nutrition Facts : Calories 191.1 calories, Carbohydrate 28.1 g, Cholesterol 63.5 mg, Fat 7.1 g, Fiber 0.6 g, Protein 4.2 g, SaturatedFat 3.8 g, Sodium 160.5 mg, Sugar 19.3 g

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