in Dessert Recipes, Italy

Budino di ricotta alla fragole

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Ingredients for 4 servings:

  • 300 g ricotta
  • 500 g strawberries, cleaned
  • 1 m.-sized egg(s)
  • 50 g sugar
  • 1 lemon(s), untreated
  • Butter and sugar for the molds

Instructions

Working time approx. 20 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 20 minutes

(Strawberry pudding), recipe from our cooking class in Tuscany

Preheat the oven to 180 degrees Celsius (top/bottom heat). Finely dice about 5 large strawberries and mix with ricotta, egg, and sugar. Transfer everything to buttered and sugared molds. Cook in a water bath in the hot oven for about 20 minutes. Allow to cool and then refrigerate thoroughly. Prepare the sauce: Boil the remaining strawberries with a little water, the lemon juice, and zest, then puree. Serve the budini on a sauce.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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