Ricotta cheese pudding
calories: medium
category: dessert
cost: medium
difficulty: medium
preparation time: 20
Ingredients
Ricotta cheese 500 gr.
Sugar 100 gr.
Eggs 4
Lemons 1
Rum 2 small glasses
Flour 2 tablespoons
Cinnamon a pinch
Butter as required
Candied orange peels as required
Candied lemon peels as required
See our
Wine Tips
for your meals
Sugar 100 gr.
Eggs 4
Lemons 1
Rum 2 small glasses
Flour 2 tablespoons
Cinnamon a pinch
Butter as required
Candied orange peels as required
Candied lemon peels as required
See our
Wine Tips
for your meals
Preparation Separate the yolks from the whites and beat the 4 yolks together with the Ricotta cheese. Add the flour, sugar, rum, candied peels, grated lemon peel and a pinch of salt. Mix everything together well.
Whip the egg whites until they are stiff then fold them into the mixture delicately. Grease a mould with butter and sprinkle it with flour and pour the mixture in. In a microwave, cook for 15 minutes at 500 Watt then for another 5 minutes with the microwave combination of 500 Watt + grill. The Chef's tips Before whipping your egg whites, put them into the refrigerator for a few minutes. Curiosity Before rum there was beer for sailors but rum being cheaper a decade of rum-bliss started off for H.M. sailors.
Whip the egg whites until they are stiff then fold them into the mixture delicately. Grease a mould with butter and sprinkle it with flour and pour the mixture in. In a microwave, cook for 15 minutes at 500 Watt then for another 5 minutes with the microwave combination of 500 Watt + grill.
