55 minutes
A delightful pudding from the Balearic Islands, combining the richness of ricotta with the bright zest of lemon.
Fresh Ricotta
0 lb
cups
Lemon, grated zest
each
each
1. Preheat the Oven
Preheat your oven to 350°F (175°C).
2. Blend Ingredients
Place the fresh ricotta, superfine sugar, grated lemon zest, and the five large eggs into a food processor. Blend until creamy and smooth.
3. Prepare Baking Dish
Butter a baking dish about 10 inches in diameter.
4. Pour Mixture and Bake
Pour the blended mixture into the buttered baking dish. Place the dish in the preheated oven and bake for about 45 minutes, until the pudding feels firm to the touch.
5. Cool and Serve
Let the pudding cool to room temperature before serving directly from the baking dish.
Opt for fresh, whole-milk ricotta for a creamier and richer taste. If the ricotta has excess liquid, strain it through a fine-mesh sieve.
Bake just until the pudding is set but still has a slight jiggle in the center to avoid a rubbery texture.
Bake the pudding in a water bath to ensure even, gentle cooking and prevent curdling.
Use fresh lemons and zest them before juicing. Employ a microplane for fine zest that will distribute evenly throughout the pudding.
Allow the pudding to cool at room temperature before chilling it in the refrigerator to prevent cracks.
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