Chocolate Ricotta Pudding with Strawberry Sauce

Name: Chocolate Ricotta Pudding with Strawberry Sauce
Prep time: 4 h
Cook time: 4 h
Total time: 4 h
Yield: 6
Cuisine: Global
Ingredients: 1 teaspoons pure almond extract; 170 grams bittersweet chocolate (not unsweetened), chopped; 6 servings Butter, for greasing cups; 0 teaspoons cream of tartar; 3 larges egg whites; 3 larges egg yolks; 0 teaspoons ground cinnamon; 1 teaspoon orange zest; 0 teaspoons salt; 680 grams fresh whole milk ricotta cheese, drained for 2 hours to remove any excess liquid; 473 milliliters fresh strawberries; 59 milliliters sugar; 2 Tbsps sugar

Chocolate Ricotta Pudding with Strawberry Sauce is a gluten free recipe with 6 servings. One portion of this dish contains approximately 14g of protein, 17g of fat, and a total of 392 calories. This recipe covers 11% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for Mother's Day. If you have salt, bittersweet chocolate, egg whites, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 4 hours.

Instructions

To make the sauce: Blend the strawberries and sugar in a food processor until smooth. Strain the puree through a fine mesh strainer. Cover and refrigerate. (Can be made 8 hours ahead. Keep refrigerated.)

Ingredients you will need

Strawberries

Sauce

Sugar

Equipment you will use

Food Processor

Sieve

To make the pudding: Preheat the oven to 325 degrees F.

Equipment you will use

Oven

Lightly butter 6 (6-ounce) custard cups. Arrange the cups in a large roasting pan. Melt the chocolate in a medium bowl set over a saucepan of simmering water. Set the melted chocolate aside. Blend the ricotta, 1/4 cup of sugar, egg yolks, orange zest, almond extract, cinnamon, and salt in a food processor until very smooth. Blend in the melted chocolate.

Ingredients you will need

Almond Extract

Orange Zest

Chocolate

Egg Yolk

Cinnamon

Custard

Ricotta Cheese

Butter

Sugar

Water

Salt

Equipment you will use

Food Processor

Roasting Pan

Sauce Pan

Bowl

Transfer the ricotta mixture to a large bowl.

Ingredients you will need

Ricotta Cheese

Equipment you will use

Bowl

Using an electric mixer with the whisk attachment, beat the egg whites in another large bowl with the cream of tartar until soft peaks form. Gradually beat in the remaining 1/3 cup of sugar. Continue beating until semi-firm peaks form. Fold the egg whites into the ricotta mixture. Spoon the mixture into the prepared cups. Fill the pan with enough hot water to come halfway up the sides of the custard cups.

Ingredients you will need

Cream Of Tartar

Egg Whites

Custard

Ricotta Cheese

Sugar

Water

Equipment you will use

Hand Mixer

Whisk

Bowl

Frying Pan

Bake until the pudding puffs slightly but the centers are still creamy, about 25 minutes (the pudding will become thick and creamy when cold). Allow puddings to cool slightly before removing from water bath.

Ingredients you will need

Water

Equipment you will use

Oven

Remove the custard cups from the bath. Cover and refrigerate until cold, about 3 hours.

Ingredients you will need

Custard

Run a knife around the sides of the puddings to loosen. Invert the puddings onto plates.

Equipment you will use

Knife