CHOCOLATE RICOTTA PUDDING
Soft and creamy ricotta can be used in appetizers, main dishes, and desserts like this chocolate pudding.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 10m
Number Of Ingredients 2
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.)
CHOCOLATE RICOTTA PUDDING
Provided by Alex Guarnaschelli
Categories dessert
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- This is a serious childhood throwback for me. I have a memory of my mother taking this out of the oven and I could smell the chocolate and the almonds more than anything else. So delicious.
- Preheat the oven to 375 degrees F. Use the butter to thoroughly grease the bottom and sides of a 1 quart loaf pan.
- Add the 2 whole eggs to a small pot and cover them with cold water. Bring the water to a gentle boil over medium heat. When the water boils, lower the heat to a simmer and cook the eggs for 6 minutes. Remove the eggs from the pot and run them under cold water to stop them from overcooking.
- In a medium bowl add the ricotta and whisk until free of lumps. Add the sugar, rum, chocolate and almonds and stir to blend. Set aside.
- Peel the hard-boiled eggs and put the yolks through a small strainer to break them into small bits. Add the egg yolks to the ricotta mixture.
- In the bowl of an electric mixer fitted with a whisk attachment, add the 2 egg whites and beat until stiff peaks form, about 3 to 5 minutes. Gently fold the egg whites into the ricotta mixture with a rubber spatula, retaining as much fluffiness as possible. Transfer the mixture to the loaf pan. Put the pan into a shallow water bath and bake, undisturbed, for 50 minutes. Remove the pan from the oven and the water bath. Allow to cool 10 to 15 minutes before serving. Sprinkle with a touch of lemon zest and some chocolate over each individual portion.
RICOTTA PUDDING
Provided by Mark Bittman
Categories easy, quick, dessert
Time 5m
Yield 6 servings
Number Of Ingredients 4
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.
Nutrition Facts : @context http, Calories 180, UnsaturatedFat 3 grams, Carbohydrate 11 grams, Fat 10 grams, Protein 9 grams, SaturatedFat 6 grams, Sodium 64 milligrams, Sugar 8 grams
WHIPPED PEANUT BUTTER-CHOCOLATE RICOTTA PUDDING
Here's an easy, delicious, sweet, and creamy ricotta pudding. Three different types of peanut butter are used for that extra punch. Serve cold.
Provided by Yoly
Categories Desserts Chocolate Dessert Recipes
Time 10m
Yield 2
Number Of Ingredients 8
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.
Nutrition Facts : Calories 200.6 calories, Carbohydrate 26.7 g, Fat 9.4 g, Fiber 3.3 g, Protein 7.2 g, SaturatedFat 2.1 g, Sodium 405 mg, Sugar 19.1 g
RICOTTA AND VANILLA BEAN PUDDINGS
Provided by Giada De Laurentiis
Categories dessert
Time 3h47m
Yield 10 servings
Number Of Ingredients 13
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.
CHOCOLATE RICOTTA PUDDING WITH STRAWBERRY SAUCE
Provided by Giada De Laurentiis
Categories dessert
Time 4h
Yield 6 servings
Number Of Ingredients 13
Steps:
- To make the sauce: Blend the strawberries and sugar in a food processor until smooth. Strain the puree through a fine mesh strainer. Cover and refrigerate. (Can be made 8 hours ahead. Keep refrigerated.)
- To make the pudding: Preheat the oven to 325 degrees F.
- Lightly butter 6 (6-ounce) custard cups. Arrange the cups in a large roasting pan. Melt the chocolate in a medium bowl set over a saucepan of simmering water. Set the melted chocolate aside. Blend the ricotta, 1/4 cup of sugar, egg yolks, orange zest, almond extract, cinnamon, and salt in a food processor until very smooth. Blend in the melted chocolate. Transfer the ricotta mixture to a large bowl.
- Using an electric mixer with the whisk attachment, beat the egg whites in another 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 the egg whites into the ricotta mixture. Spoon the mixture into the prepared cups. Fill the pan with enough hot 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). Allow puddings to cool slightly before removing from water bath. Remove the 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.
RHUBARB AND RICOTTA BREAD & BUTTER PUDDING
This indulgent spring bread and butter pudding is full of seasonal rhubarb and rich ricotta, perfect for entertaining a crowd with a sweet tooth
Provided by Diana Henry
Categories Dessert
Time 1h15m
Number Of Ingredients 13
Steps:
- Trim the rhubarb and cut it into 3cm pieces. Heat 100ml water in a pan with 50g of the sugar. Bring to the boil and add the rhubarb. Simmer for 11/2 mins, then carefully lift the rhubarb out with a slotted spoon. Arrange it on a plate or tray so that it can lie in a single layer (if you keep the pieces too close to each other, they'll continue to cook and soften - you want them to stay intact).
- Put the milk and cream in a heavy-bottomed pan, add a pinch of salt and bring to the boil, then add the vanilla. Beat the eggs, extra yolk and the rest of the sugar together in a bowl. Pour the warm milk and cream onto this, stirring all the time. Heat oven to 180C/160C fan/gas 4.
- Butter the bread. Drain the ricotta (if there is any liquid on top), then add the icing sugar to it. Spread the buttered bread thickly with ricotta. Sprinkle the citrus zest on top, then layer these slices with the rhubarb in a 20 x 30cm ovenproof dish. Pour the egg and cream mixture through a sieve and leave to sit for 30 mins (this makes the pudding lighter).
- Put the dish in a roasting tin. Add enough boiling water to the tin to come halfway up the sides of the dish. Bake for 40-45 mins or until puffy and set on the top, and golden in colour. Leave to cool for about 10 mins (the pudding will continue to cook and 'set' during this time). Dust with icing sugar and serve with crème fraîche, or cream mixed with Greek yogurt.
Nutrition Facts : Calories 489 calories, Fat 32 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 26 grams sugar, Fiber 2 grams fiber, Protein 11 grams protein, Sodium 0.7 milligram of sodium
LEMON RICOTTA PUDDING
A recipe by Damian Heads, I saw him do it on Ready Steady Cook & it lokked great. I want to try it with low-fat ricotta to see how that works.
Provided by Mandy
Categories Dessert
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 376.1, Fat 11, SaturatedFat 5.2, Cholesterol 118.5, Sodium 475.5, Carbohydrate 58, Fiber 2.1, Sugar 30.6, Protein 13
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23 BEST RICOTTA DESSERTS (+ EASY RECIPES) - INSANELY GOOD
From insanelygoodrecipes.com
5/5 (2)Published Jan 10, 2023Category Desserts, Recipe Roundup
- Ricotta Cheesecake With Fresh Raspberries. This ricotta cheesecake is a mash-up of American and Italian cheesecakes, and it’s heaven in a bite! The ground almond crust provides an exciting alternative to the traditional graham cracker crust.
- Italian Ricotta Cookies. Italian ricotta cookies are soft and cake-like with a decadent sugar glaze on top. They’re pretty as they are, but you can decorate them further by sprinkling colored sugar on top.
- Lemon Ricotta Cake. Lemon ricotta cake is the perfect balance of sweet and citrusy. The ricotta cheese adds richness and moistness to the cake, while the lemon provides a bright pop of flavor.
- 5-Ingredient Cannolis. This traditional Italian dessert consists of light and crispy pastry shells stuffed with a creamy filling. And it’s a lot easier to make than you think.
- Vanilla Ricotta Dessert. This delightful ricotta dessert is one of the easiest ways to add sweetness to your day! Just a few ingredients, ricotta, honey, and a hint of vanilla, are all you need to whip up this smooth and creamy treat.
- Ricotta Crumb Bars. If you’re a fan of desserts that melt in your mouth, these crumb bars are absolutely a must-try. The base of these bars is a soft, buttery shortbread.
- Almond Ricotta Cake. Almond ricotta cake is a simple yet spectacular Italian dessert. It’s technically a sponge cake, but it’s not as plain as you might think it is.
- Chocolate Ricotta Pudding. Chocolate ricotta pudding is a luxurious dessert you can make in your own kitchen in just a few minutes. It’s incredibly delicious, but also super easy!
- Baked Vanilla Ricotta Pudding. This baked pudding is a beautiful blend of ricotta, honey, lemon, and vanilla. An egg is thrown into the mix to bind the ingredients, and then into the oven, it goes.
- One-Bowl Lemon Ricotta Cupcakes. These lemon ricotta cupcakes are a ray of sunshine even on the gloomiest of days! These cupcakes feature ricotta in both the cupcake and the frosting, giving you twice the creamy goodness with every bite.
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- Line a strainer with a double layer of cheesecloth and set over a large bowl. In a large saucepan, heat the milk and cream over moderately high heat to 180°. Remove from the heat and slowly add the vinegar until you see the milk separate; add more vinegar as needed. Cover the saucepan and let stand for 2 minutes.
- Pour the contents of the saucepan into the strainer and shake vigorously to remove the water (a.k.a., whey). You should have about 2 cups of ricotta; let cool.
- Preheat the oven to 325°. Butter four 1-cup ramekins. In a large bowl, whisk 1 3/4 cups of the ricotta with the heavy cream and lemon zest, breaking up any large ricotta curds; season with salt and pepper. Whisk in the eggs.
- Pour the pudding into the prepared ramekins and set them in a baking dish. Add enough hot water to the dish to reach halfway up the sides of the ramekins. Bake for about 55 minutes, or just until set. Let the puddings cool to room temperature or refrigerate until chilled. Serve the puddings in the ramekins.
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