Perfect Italiano Smooth & Creamy Ricotta
Perfect Italiano ricotta is great in pasta, pancakes, on toast and more. Use ricotta to make a ricotta baked cheesecake or lighter version of creamy pasta.
View productCredit
Whisk Media Group
Credit
Whisk Media Group
Ingredients
Method
- Preheat oven 150°C (fan forced) and grease 6 x 150ml 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.
- Preheat oven 150°C (fan forced) and grease 6 x 150ml 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.
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Sandra
Yum - Really good
+ 212 star only ratings in addition to the reviews above
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