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1/4 c Fine dry bread crumbs
1/4 c Raisins
1/4 c Chopped mixed dried fruit
1/4 c Rum
3 Eggs separated
1 1/2 lb Whole-milk ricotta cheese
1/4 c Flour
1/2 ts Vanilla
1/4 c Plus
1 tb Sugar
1/8 ts Cinnamon
1 ts Grated lemon rind (1 lemon)
1 Whole egg
1/2 ts Vanilla
From: Charles Nagel cnagel@u.washington.edu
Date: 16 Sep 1995 08:13:58 -0600
This has been a family favorite for years, and a good rebuttal to those who
claim that “Italians don’t make cheescake”….8-
Combine raisins and dried fruit in bowl; add rum and let stand 1 hour.
Butter a 1-1/2 quart souffle dish and coat with bread crumbs, shaking out
excess. Beat 3 egg yolks and the whole egg in a large bowl until frothy.
Gradually mix in ricotta; beat until well combined. Combine flour, sugar,
and cinnamon in a small bowl. Add to ricotta mixture along with lemon rind
and vanilla. Stir in fruit=rum mixture, blending well. Beat egg whites in a
small bowl until soft peaks form. Gently fold whites into ricotta mixture.
Pour into prepared dish. Bake in 350 oven for 50 minutes, or until center
is set, top is lightly browned, and sides start to pull away from the dish.
Let stand in turned-off oven with door closed for 1 hour.
Invert pudding onto serving platter. Serve warm or chilled, garnished with
whipped cream and cinnamon sugar, if desired.
Note: I turn the “pudding” out onto the serving dish, wash the souffle
dish, and use it to cover the pudding in the refrigerator. We like it best
when made ahead, when the flavors blend nicely. A bit like cassata alla
Siciliana, but not so much sweat to make!
REC.FOOD.RECIPES ARCHIVES
/DESSERTS
From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive,
Yields
6 Servings
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