2 Ingredient Ricotta Pudding Recipes

Steps:

• In a microwave-safe bowl, heat semisweet chocolate chips in 20-second intervals, stirring between each, until smooth.
• In a food processor, process 15 ounces part-skim ricotta cheese until smooth. Add chocolate; process until combined, scraping bowl as needed.
• Divide among four dishes. (Can be refrigerated, covered, up to 1 day; serve at room temperature.)

Steps:

• For the puddings: Arrange an oven rack in the center of the oven and preheat the oven to 350 degrees F.
• Butter 10 nonstick muffin cups and line the bottom of each cup with a disk of parchment paper. Set aside.
• In a blender, combine the ricotta cheese, mascarpone cheese, eggs, heavy cream, maple syrup, sugar, and salt. Using a paring knife, split the vanilla bean in half and scrape the seeds into the blender. (Reserve the seeded vanilla pod for the sauce.) Blend the mixture until smooth. Pour the batter into the prepared muffin cups. Bake for 35 to 40 minutes until puffed and lightly browned. Remove the muffin cups from the oven to a wire rack and cool for 30 minutes (puddings will deflate during cooling). Refrigerate the puddings, in the muffin cups, for 2 hours. Using a thin, flexible spatula, carefully remove the puddings from the muffin cups and discard the parchment paper from the bottom of the puddings.
• For the sauce: In a medium saucepan, combine the reserved vanilla pod, cranberries, water, orange juice, orange zest and 1/2 cup sugar over medium heat. Bring the mixture to a boil, stirring occasionally. Reduce the heat and gently simmer until the mixture has thickened and the liquid has reduced by half, about 30 to 35 minutes. Cool for 20 minutes. Remove the vanilla pod and sweeten with extra sugar, to taste, if necessary.
• To serve: Arrange the puddings on small dessert plates and spoon the sauce over the top.

Steps:

• Preheat oven to 190°C Grease a 3-cup capacity ceramic ovenproof dish.
• Place ricotta, lemon rind, 1/4 cup lemon juice, eggs and 1/3 cup sugar in a bowl. Using a balloon whisk, whisk until smooth. Stir in flour. Mix well to combine. Spoon batter into prepared dish. Bake for 25 to 30 minutes or until a skewer inserted into the centre comes out clean.
• Preheat grill on medium. Sprinkle remaining 1 tablespoon sugar over surface of pudding. Place under grill and cook for 1 minute or until golden. Drizzle with honey, sprinkle with nuts and serve.

Steps:

• In a bowl, beat together the ricotta and sugar, then add liqueur. Taste and add more sugar or liqueur as desired. Divide among 6 glass ramekins or other small bowls and refrigerate until ready to serve. Serve, dusted with a little powdered cocoa.

Steps:

• Preheat the oven to 350°F.
• Whisk the eggs, egg yolk, and ricotta together in a large mixing bowl. Add the cream, milk, 1 teaspoon thyme, 2 teaspoons salt, and 1/4 teaspoon pepper. Whisk to combine. The mixture will be a little lumpy.
• Taste for seasoning, and pour into a buttered 9-inch baking dish. Decorate the top of the pudding with the chile and remaining 1/2 teaspoon thyme. Cover the dish with foil, place it in a water bath, and bake about 1 hour, until the custard is just set.

Steps:

• Preheat oven to 375°F with racks in middle and lower third.
• Butter a 9-inch glass or ceramic pie plate with some of butter, then spread bread crumbs in plate to coat.
• Blend ricotta, eggs, cinnamon, salt, and 3 tablespoons sugar in a blender until very smooth, about 2 minutes. Pour batter into pie plate and sprinkle with nuts. Bake in middle of oven until puffed, golden, and just set, about 25 minutes. Cool pudding on a rack.
• While pudding bakes, toss grapes with remaining butter, remaining 2 tablespoons sugar, and vinegar in a small shallow baking pan and let macerate.
• Increase oven temperature to 425°F.
• Roast grapes in lower third of oven, shaking pan occasionally, until tender but not falling apart, 10 to 12 minutes. Cool grapes until just warm and serve alongside pudding.

Steps:

• Combine ricotta cheese, peanut butter, peanut butter powder, peanut butter syrup, cocoa powder, honey, vanilla extract, and salt in a mini food processor. Process until all ingredients are well incorporated, 1 to 2 minutes. Refrigerate until cold or ready to serve.

Steps:

• Place all ingredients into a food processor or blender.
• Blend until smooth. Serve.