Ricotta and Candied Fruit Puddings

Ricotta and Candied Fruit Puddings
Photo by Romulo Yanes

Ingredients

  • ½ teaspoon vanilla
  • ½ teaspoon fresh orange zest
  • ½ cup heavy cream
  • 1/3 cup mixed fine-quality candied fruit (preferably orange peel, pineapple, and citron)
  • ½ teaspoon fresh lemon zest
  • 1 ½ tablespoons whole milk
  • 6 5- to 6-oz ramekins or metal molds
  • + 9 more ingredients
    • 3 tablespoons sugar
    • 1 cup whole-milk ricotta
    • 1 cinnamon
    • ½ ounce candied fruit
    • bittersweet chocolate
    • 1 whole large egg
    • 1 ¼ teaspoons unflavored gelatin
    • 1 large egg yolk
    • 1 ounce grated fine-quality bittersweet chocolate (not unsweetened)

Sprinkle gelatin over milk in a small saucepan and let soften. Beat together whole egg, yolk, and sugar in a small metal bowl with a handheld electric mixer until blended. Set bowl over a saucepan of barely simmering water and beat with mixer until pale, thick, and tripled in volume, about 5 minu...

View full recipe at Epicurious

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