Ricotta and Candied Fruit Puddings

Sprinkle gelatin over milk in a small saucepan and let soften.

Beat together whole egg, yolk, and sugar in a small metal bowl with a handheld electric mixer until blended. Set bowl over a saucepan of barely simmering water and beat with mixer until pale, thick, and tripled in volume, about 5 minutes. (

Mixture should mound when dropped from beaters.)

Remove bowl from heat.

Heat milk over low heat, stirring, just until gelatin is dissolved, then beat into egg mixture.

Blend ricotta in a food processor just until smooth.

Add fruit, chocolate, zests, vanilla, cinnamon, and a pinch of salt and pulse until blended, then transfer to a bowl. Stir in one third of egg mixture to lighten, then fold in remaining egg mixture gently but thoroughly.

Beat cream in a bowl with cleaned beaters just until it holds soft peaks, then fold into ricotta mixture gently but thoroughly. Spoon into lightly oiled ramekins and chill, covered, until firm, at least 2 hours.

Run a knife around edge of each ramekin, then dip ramekin into a bowl of hot tap water 10 seconds. Invert a plate over each ramekin, then invert pudding onto plate.

· The eggs in this recipe will not be fully cooked. If salmonella is a problem in your area, you can use pasteurized eggs such as Davidson's.· Puddings can be chilled up to 2 days. · Make chocolate dust by finely chopping 1/2 oz bittersweet chocolate (not unsweetened) in a food processor. Shake it in a sieve over puddings after unmolding them onto plates, or over plates before unmolding puddings.· Oil your knife before chopping the candied fruit to prevent sticking.* Available through Fauchon (866-308-591

or The

Baker's Catalogue (800-827-6836).