Ricotta Puddings with Raspberry Sauce
Recipe Type: Dessert
Serves: 4
Adapted from Saveur Magazine
  • Unsalted butter, for greasing
  • 280g (10 ounces) ricotta, drained
  • 3 tbsp honey
  • 1 tsp lemon zest
  • 1 egg
Raspberry Sauce
  • 1 cup fresh raspberries
  • 3 tbsp sugar
  • 2 tbsp fresh lemon juice
  • 1 tbsp raspberry jam
Straining the Ricotta
  1. Use clean muslin or thin linen cloth – coffee filters will do.
  2. Spoon the ricotta into the cloth and squeeze from the top.
  3. Squeeze until as much liquid has been removed as possible.
  1. Preheat the oven to 200°C (395F) and grease 4 small ramekins (or 2 large ones)
  2. Mix together the strained ricotta, egg, honey and lemon zest until thoroughly mixed
  3. Pour into the greased ramekins and smooth down with a spatula.
  4. Bake in the preheated oven for about 30 minutes until golden on top
Pour the raspberries, sugar, jam and lemon juice into a pan.
  1. Heat at medium heat until the liquid starts to simmer and mix together thoroughly. Turn the heat off but leave in the pan to keep cooking in its own heat.
  2. Pour oven the Ricotta puddings.
Recipe by Honest Cooking by Mercato Fabbrica at https://honestcooking.com/ricotta-puddings-with-raspberry-sauce/