Budino Di Ricotta

Italian
Main

192

Calories

22 g

Carbs

9 g

Fat

5 g

Protein

Budino Di Ricotta

Method

Mash the ricotta and beat well with the egg yolks, stir in the flour, sugar, cinnamon, grated lemon rind and the rum and mix well. You can do this in a food processor. Beat the egg whites until stiff, fold in and pour into a buttered and floured 25cm cake tin. Bake in the oven at 180ºC/160ºC fan/gas 4 for about 40 minutes, or until it is firm.

Serve hot or cold dusted with icing sugar.

Ingredients

Ricotta

Ricotta

500g

Flour

Flour

3 tbs

Sugar

Sugar

250g

Dark Rum

Dark Rum

5 tbs

Icing Sugar

Icing Sugar

sprinking

Cinnamon

Cinnamon

1 tsp

Egg

Egg

4 large

Lemon

Lemon

Grated Zest of 2

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