Ingredients: |
Ingredients: Sauce:
2 cup fresh strawberries
2 tbsp Sugar
Pudding:
Butter, for greasing cups
6 oz bittersweet chocolate (not unsweetened), chopped
1 1/2 lbs fresh whole milk ricotta cheese, drained for 2 hours to remove any excess liquid
1/4 cup white granular Sugar
1/3 cup white granular Sugar
3 large egg yolks
1 tsp orange zest
1/2 tsp pure almond extract
1/4 tsp ground cinnamon
1/8 tsp salt
3 large egg whites
1/4 tsp cream of tartar
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Directions: |
Directions:Sauce:
Blend strawberries and sugar in a food processor until smooth.
Strain puree through a fine mesh strainer to remove seeds and pulp.
Cover and refrigerate. (Can be made 8 hours ahead)
Pudding:
Preaheat oven to 325º degrees F.
Lightly butter 6 (6-ounce) custard cups. Arrange the cups in a large roasting pan.
Melt chocolate in a medium bowl set over a saucepan of simmering water. Set the melted chocolate aside.
Blend ricotta, 1/4 cup of sugar, egg yolks, orange zest, almond extract, cinnamon, and salt in a food processor until very smooth. To this mixture, blend in the melted chocolate and transfer the ricotta mixture to a large bowl.
Using an electric mixer, with the whisk attachment, beat the egg whites in a separate 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 egg whites into the ricotta mixture. Spoon the mixture into the prepared cups.
Fill roasting pan with enough boiling water to come halfway up the sides of the custard cups.
Bake until the pudding puffs slightly but the centers are still creamy - about 25 minutes (the pudding will become thick and creamy when cold).
Cool puddings slightly before removing from water bath.
Remove custard cups from the bath. Cover and refrigerate until cold, about 3 hours.
Run a knife around the sides of the puddings to loosen. Invert the puddings onto plates. Drizzle the strawberry sauce around the puddings and serve. |
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