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Jewish Recipes --> Recipes --> Kosher Recipes --> Kosher Italian Recipes

Budino di Ricotta (Roman Cheese Pudding)
Source: The World of Jewish Desserts by Gil Marks
Recipe Ingredients:
  • 1 pound (2 cups) ricotta cheese, at room temperature
  • 3/4 to 1 cup sugar
  • 4 large eggs, separated
  • 2 tablespoons brandy, rum, or marsala
  • 1 1/2 tablespoons all-purpose flour, potato starch, or cornstarch
  • 1 teaspoon ground cinnamon or vanilla extract
  • 2 teaspoons grated orange or lemon zest or 1 teaspoon each
    Pinch of salt
  • 1/4 cup gold raisins or chopped candied citron (optional)
Preheat the oven to 300 degrees. Grease a deep 1 1/2 to 2-quart casserole or eight 1 cup ramekins or custard cups.

In a food processor or blender, process the ricotta, sugar, egg yolks, brandy, flour, cinnamon, zest, and salt until smooth. If desired, stir in the raisins.

Beat the egg whites on low until foamy, about 30 seconds. Increase the speed to medium-high and beat until stiff but not dry. Fold into the cheese mixture.

Spoon into the prepared pan. Bake until a wooden tester inserted in the center comes out nearly clean, about 45 minutes for the 2-quart dish or about 30 minutes for the ramekins. Place on a rack and let cool in the pan for at least 15 minutes. Serve warm or at room temperature.

 

Cheese -- Italy -- Shavuot -- Dessert

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Sept 2005 - 2013 - Kosher Recipes - Kosher Cooking - Jewish Cooking - Jewish Recipes - Jewish Foods