Delightful little baked Ricotta Puddings made with smooth Perfect Italian ricotta. Dot with fresh raspberries for a little sharp tang.
Ingreadient:
- 2 tsp butter for greasing
- 2 eggs
- ½ cup (110g) caster sugar
- 1 tsp vanilla extract
- 1 tsp finely zested lemon
- 500g Perfect Italiano™ Ricotta
- ¼ cup (30g) almond meal
- 1 tbsp cornflour
- ¼ teaspoon baking powder
- 80g fresh or frozen raspberries
Direction:
- Preheat oven 150°C (fan forced) and grease 6 x 150ml ceramic ramekins
- Combine eggs, caster sugar, vanilla and lemon zest. Whisk together until thick and pale; whisk in ricotta until smooth
- Sift almond meal, cornflour and baking powder together and add to egg ricotta mixture. Mix well until smooth
- Spoon evenly into prepared ramekins. Making sure to only fill ¾ full
- Place onto a baking tray and add 3 raspberries into the top of each pudding. Bake 30-35 minutes. Serve immediately
