Baked Lemon Ricotta Pudding….
November 13, 2014
A beautiful, fresh and zesty, simple dessert; baked ricotta infused with hint of lemon, served with a sticky lemon sauce and adorned with toasted flaked almonds - ideal served warm or chilled. Try making your own fresh ricotta, it's fun and tastes amazing (see the link above).
- Prep: 10 mins
- Cook: 35 mins
- Yields: 6 Generous
Pre-heat your oven to 180c fan. Grease 6 metal pudding moulds or ramekins, drop a circle of baking parchment into the base of each mould.
Into a large bowl add ground almonds and fresh ricotta, mix well, add 100 grams of the sugar, 2 tbsp of lemon juice and beaten eggs, giving it all a good beating to combine. Fill the moulds, place on a baking tray and bake for 20-25 minutes until pale golden. Remove and leave to cool. During the last 5 minutes of baking, toast your flaked almonds.
In a pan add the remaining sugar with 6 tbsp of cold water, over a gentle heat allow sugar to dissolve, bring to a boil for about 5 minutes, until syrupy and golden, place the pan into cold water to stop the cooking, add the remaining lemon juice and combine.
Remove the wobbly puddings from the moulds straight onto a serving platter or individual plates, drizzle with the lemon sauce and a scattering of toasted almonds and flecks of fine lemon zest.
For an extra taste explosion of lemon, cut a handful of wedges, dust with sugar and roast in a moderate oven for 10-12 minutes until caramelised. Delicious.