Roman ricotta pudding
Instructions
Passed 2 times to sieve the ricotta, collecting it in a bowl.
Add the icing sugar and adding them one at a time, the whole eggs and egg yolks.
Stir the mixture with a wooden spoon, mix perfectly the ingredients; Add the cinnamon, zest of lemon zest and salt.
Thoroughly grease the baking Tin, sprinkle bread crumbs and fill it with the mixture.
Place the mold in preheated oven at 180 degrees and cook the ricotta pudding for 40 minutes.
Remove the Tin from the oven and passes around the edge of the thin blade of a knife.
Put the pudding onto serving dish and let cool completely.
Prepare the finish.
With a potato peeler to bow carved from chocolate many curls, making them drop, messiness, harmony on top of pudding and all around it, the dish.
Ingredients and dosing for 6 persons
- 300 g of roman ricotta
- 150 g of icing sugar
- 3 eggs
- 2 egg yolks
- 1 pinch of cinnamon powder
- 1 lemon
- Salt
- For the mold:
- 30 g of sugar
- 20 g of breadcrumbs
- For finishing:
- 100 g of milk chocolate