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> Baked Ricotta and Raspberry Puddings
Baked Ricotta and Raspberry Puddings
Recipe By:
Perfect Italiano
perfectitaliano.com.au
[1]
Prep Time:
15 minutes
Cook Time:
35 minutes
Serves:
6
Delightful little baked Ricotta Puddings made with smooth Perfect Italian ricotta. Dot with fresh raspberries for a little sharp tang.
Ingredients
2 teaspoons butter for greasing
2 eggs
½ cup (110g) caster sugar
1 teaspoon vanilla extract
1 teaspoon finely zested lemon
500g Perfect Italiano™ Original Ricotta
¼ cup (30g) almond meal
1 tablespoon cornflour
¼ teaspoon baking powder
80g fresh or frozen raspberries
Method
Preheat oven 150°C (fan forced) and grease six x 150 ml ceramic ramekins
Combine eggs, caster sugar, vanilla and lemon zest. Whisk together until thick and pale; whisk in ricotta until smooth
Sift almond meal, cornflour and baking powder together and add to egg ricotta mixture. Mix well until smooth
Spoon evenly into prepared ramekins. Making sure to only fill ¾ full
Place onto a baking tray and add 3 raspberries into the top of each pudding. Bake 30-35 minutes. Serve immediately
Tips & Hints
Use lower middle oven shelf position.
Links
[1] http://perfectitaliano.com.au/
