Ricotta and Amaretti Pudding
Procedure
Ingredients · Servings 8
- 500 g cow's milk ricotta
- 200 g pack of amaretti biscuits
- Whole medium eggs
- Marsala half shells (90ml)
- 2 tablespoons sugar
Method · 1 h 15 min
- For my convenience, I used a silicone mold, which I then placed in the freezer so I could remove the Ricotta and Amaretti Pudding. In a bowl, mix...
- For my convenience, I used a silicone mold, which I then placed in the freezer so I could remove the Ricotta and Amaretti Pudding. In a bowl, mix...
- For my convenience, I used a silicone mold, which I then placed in the freezer so I could remove the Ricotta and Amaretti Pudding. In a bowl, mix...
- For my convenience, I used a silicone mold, which I then placed in the freezer so I could remove the Ricotta and Amaretti Pudding. In a bowl, mix...
- For my convenience, I used a silicone mold, which I then placed in the freezer so I could remove the Ricotta and Amaretti Pudding. In a bowl, mix...
For my convenience, I used a silicone mold which I then placed in the freezer so I could remove the Ricotta and Amaretti Pudding.
In a bowl, reduce the ricotta to a cream, then add the roughly crumbled amaretti biscuits and mix the mixture.
Finally, add the Marsala and sugar and mix well. Fill a previously buttered mold and bake in a preheated oven at 180°C for about 60 minutes. Check cooking with a toothpick.
Let cool on a wire rack and remove the pudding from the pan.
