Budino Di Ricotta

2 steps · 15 min total

1. 01

   Prepare Batter and Bake

   First, mash the 500 g ricotta and beat it with the 4 egg yolks. Stir in the 3 tbsp flour, 250 g sugar, 1 tsp cinnamon, grated lemon rind, and 5 tbsp dark rum until well combined; a food processor can speed this up.

   Separately, beat the egg whites until stiff, then gently fold them into the ricotta mixture. Pour into a buttered and floured 25 cm cake tin and bake at 180ºC/160ºC fan/gas 4 for about 40 minutes, or until firm.

2. 02

   Serve

   Serve the budino either hot or cold, dusted generously with icing sugar.