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. |
