Ingrédients pour Chocolate Ricotta Pudding
- Fresh Strawberries
- 1/3 cup granulated sugar + 2 tablespoons granulated sugar
- Butter
- Bittersweet Chocolate
- Whole Milk Ricotta Cheese
- 3 large egg yolks
- 1 tablespoon orange zest
- 1 teaspoon almond extract
- Ground Cinnamon
- Pinch of salt
- 3 large egg whites
- 1/2 teaspoon cream of tartar
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Comment préparer Chocolate Ricotta Pudding
- **Make the Strawberry Sauce:**
- Combine 1 cup fresh strawberries and 2 tablespoons granulated sugar in a food processor. Blend until completely smooth.
- Strain the mixture through a fine-mesh sieve to remove seeds.
- Cover and refrigerate until ready to serve.
- **Make the Chocolate Ricotta Pudding:**
- Preheat oven to 325°F (160°C).
- Lightly butter six (6-ounce) custard cups.
- Arrange the cups in a large roasting pan.
- Melt 6 ounces of semi-sweet chocolate in a heatproof bowl set over a saucepan of simmering water, stirring occasionally until smooth. Set aside to cool slightly.
- In a food processor, combine 15 ounces ricotta cheese, 1/4 cup granulated sugar, 3 large egg yolks, 1 tablespoon orange zest, 1 teaspoon almond extract, 1/2 teaspoon ground cinnamon, and a pinch of salt. Blend until completely smooth and creamy.
- Add the melted chocolate to the ricotta mixture and blend until well combined.
- Transfer the ricotta mixture to a large bowl.
- In a clean, dry bowl, beat 3 large egg whites with 1/2 teaspoon cream of tartar using an electric mixer until soft peaks form.
- Gradually add the remaining 1/3 cup granulated sugar, continuing to beat until stiff, glossy peaks form.
- Gently fold the whipped egg whites into the ricotta mixture until just combined.
- Spoon the mixture evenly into the prepared custard cups.
- Pour enough hot water into the roasting pan to come halfway up the sides of the cups.
- Bake for 25-30 minutes, or until the puddings are puffed and set around the edges but still slightly creamy in the center.
- Let the puddings cool slightly in the water bath before removing.
- Carefully remove the custard cups from the water bath.
- Let the puddings cool completely at room temperature before refrigerating for at least 3 hours, or preferably overnight, to allow them to fully set.
- To serve, run a thin knife around the edges of each pudding to loosen.
- Invert the puddings onto serving plates.
- Drizzle with the chilled strawberry sauce and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
105g
Fat
51g
Carbs
10g
