Summer Sweet Pudding Recipe

How to make it

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• 1. Press the cheese through the strainer to remove the lumps.
• 2. Mix in the candied fruits.
• 3. Add half the Marsala.
• 4. In a separate bowl, place the cream, sugar, and grated orange zest. Whip to soft peaks.
• 5. Gently fold the whipped cream into the ricotta cheese.
• 6. Spoon the mousse (yes, it is a mousse although it is called ricotta pudding) into some bowls or ramekins (I like a square)
• 7. Top with the raspberries
• 8. Chill for at least two hours
• Here's what I like to do for a garnish:
• 1. Take your zester and cut little thin strips of zest from your orange.
• 2. Fill a small saucepan with water and drop the zest into the water.
• 3. Once the water boils, strain the zest out and put fresh water into the pan. Repeat two more times. This will extract the bitterness from the zest.
• In a small sauce pan, put:
• * 1/2 cup water
• * 1/2 cup sugar
• 1. Simmer these until the liquid turns clear. Add your blanched zest.
• 2. Bring the simple syrup/zest mixture to a boil.
• 3. Boil until the bubbles hold for about a second or so. This shows that the syrup has thickened.
• 4. Take the zest out of the syrup and let it dry on a sheet of parchment paper.
• You can use the remaining syrup as a sweetener for tea or as a topping.
• Just before serving, garnish with your candied orange zest, sprinkle with the remaining Marsala, and then dust with the confectioner’s sugar. I think you will agree that this ricotta pudding is a refreshing summer dessert.