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Budino Di Ricotta is a Italian dessert recipe that takes about 15 min from start to finish and serves 4. It calls for 8 ingredients across 2 steps, and is rated medium. A serving works out at around 604 kcal with roughly 21 g of protein. Filed under cake, baking, desert and sweet.
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.
| Nutrient | Amount per serving | Share of reference intake |
|---|---|---|
| Energy | 604kcal | 30% |
| Fat | 21.5g | 31% |
| Carbohydrate | 71.9g | 28% |
| of which sugars |
| Allergen | Status |
|---|---|
| Gluten | Contains |
| Eggs | Contains |
| Milk |
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| 66.8g |
| 74% |
| Fibre | 0.5g | 2% |
|---|
| Protein | 21.1g | 42% |
|---|
| Sodium | 168mg | 7% |
|---|
Reference intake of an average adult (8400 kJ / 2000 kcal). Fibre is measured against the 30g daily recommendation, which has no statutory reference intake. Figures are an estimate calculated from the ingredient list.
| Sulphites | May contain |
|---|
| Crustaceans | Free from |
|---|
| Fish | Free from |
|---|
| Peanuts | Free from |
|---|
| Soya | Free from |
|---|
| Tree nuts | Free from |
|---|
| Celery | Free from |
|---|
| Mustard | Free from |
|---|
| Sesame | Free from |
|---|
| Lupin | Free from |
|---|
| Molluscs | Free from |
|---|
May contain means it depends on the brand you buy — check the label on the product itself.
Allergen information is derived automatically from the ingredient list and is a guide, not a guarantee. Always check the packaging of the products you cook with.
