Budino Di Ricotta

Budino Di Ricotta

Delight in the creamy and aromatic Budino Di Ricotta, a traditional Italian ricotta pudding rich with citrus and rum nuances. This luscious dessert is simple to prepare and perfect for serving warm or chilled, dusted lightly with icing sugar.

Dessert

Prep Time

20 min

Cook Time

40 min

Servings

8

Budino Di Ricotta is a beloved Italian dessert that showcases the smooth and creamy texture of fresh ricotta cheese, combined with the warmth of cinnamon and the zestiness of fresh lemons. This pudding, often enjoyed across Italy, reflects the country’s knack for turning simple ingredients into comforting treats. The incorporation of dark rum adds an enticing depth and a subtle hint of complexity to every bite. Historically, ricotta puddings like this have been staples in Italian households, particularly in regions where ricotta cheese is produced locally. This dessert pairs exquisitely with a cup of strong espresso or a glass of sweet dessert wine, making it an ideal finish to any meal. Whether you serve it hot to enjoy the melty texture or cold to savor its set, firm character, Budino Di Ricotta is a versatile and inviting dish. When preparing this classic, pay attention to folding the beaten egg whites gently into the ricotta mixture to maintain a light, airy consistency. The fragrant lemon zest and cinnamon infuse the pudding, giving it a delightful aroma and balanced sweetness. Just a simple dusting of icing sugar before serving enhances its understated elegance and adds a gentle sweetness to each spoonful.

Ingredients

  • 500 g Ricotta
  • 4 large Eggs
  • 3 tb Flour
  • 250 g Sugar
  • 1 tsp Cinnamon
  • Grated Zest of 2 Lemons
  • 5 tb Dark Rum
  • sprinking Icing Sugar

Instructions

Begin by mashing the ricotta cheese until perfectly smooth to ensure a creamy base for the pudding. Beat the egg yolks well and combine them with the ricotta, then stir in the flour, sugar, cinnamon, the finely grated lemon zest, and the rich dark rum, mixing thoroughly until all ingredients are harmoniously blended. For ease and efficiency, you can pulse these ingredients together in a food processor to achieve a silky consistency. Next, beat the egg whites until they reach stiff peaks — this step is crucial to give the pudding its light and airy texture. Gently fold the egg whites into the ricotta mixture with care, maintaining as much air as possible to keep the mixture fluffly and tender. Prepare a 25cm cake tin by generously buttering and dusting it with flour to prevent sticking. Pour the delicate mixture into the prepared tin and bake in a preheated oven at 180ºC (160ºC fan/gas mark 4) for about 40 minutes. You’ll know it’s done when the pudding is firm to the touch and has a slightly golden surface. Once baked, allow the budino to cool slightly if serving warm, or refrigerate it to enjoy chilled. Just before serving, sprinkle a generous dusting of icing sugar over the top to add an elegant touch and subtle sweetness. This dessert can be enjoyed any time as a sweet treat that comforts and delights.

Quick Info

Prep Time
20 min
Cook Time
40 min
Total Time
60 min
Servings
8

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