Ricotta Pudding
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- 300 g ricotta
- 100 g powdered sugar
- 100 g sweet almonds
- 5 eggs
- lemon zest
Instructions
- Pound the peeled almonds fine with one egg white and blend into the sieved ricotta.
- Add sugar and separately beaten eggs.
- Bake in a greased, breadcrumbed mould and serve cold. Serves 6-7.