Imagine a dessert so creamy, so delicate, it practically whispers Italian culinary romance with every spoonful! These luxurious Ricotta Puddings with Raspberry Sauce are not just a dessert—they're a magical experience that transforms simple ingredients into an extraordinary culinary masterpiece. Whether you're looking to impress dinner guests or treat yourself to a restaurant-quality dessert at home, this recipe promises to transport your taste buds straight to the sun-drenched hills of Italy.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 cup ricotta cheese
- 1/2 cup heavy cream
- 1/4 cup sugar
- 2 eggs
- 1 tsp vanilla extract
- 1 cup raspberries
- 2 tbsp lemon juice
- 1 tbsp cornstarch
Instructions
- Prepare the ricotta pudding base by straining ricotta cheese through a fine-mesh sieve to ensure smooth texture, removing any excess liquid.
- In a medium mixing bowl, combine strained ricotta cheese, heavy cream, sugar, eggs, and vanilla extract. Whisk thoroughly until the mixture becomes completely smooth and well-incorporated.
- Preheat the oven to 350°F (175°C) and prepare a water bath by placing a large baking dish filled with hot water on the lower oven rack.
- Grease four individual ramekins or pudding molds with butter or cooking spray to prevent sticking.
- Pour the ricotta mixture evenly into the prepared ramekins, filling them about 3/4 full.
- Place the filled ramekins carefully into the water bath in the preheated oven.
- Bake for 25-30 minutes, or until the puddings are set but still slightly jiggly in the center. They should have a delicate, custard-like consistency.
- While puddings are baking, prepare the raspberry sauce by combining raspberries, lemon juice, and cornstarch in a small saucepan.
- Cook the raspberry sauce over medium heat, stirring constantly, until it thickens and becomes glossy, approximately 5-7 minutes.
- Remove puddings from the oven and water bath, allowing them to cool for 10 minutes at room temperature.
- Carefully run a thin knife around the edges of each ramekin to loosen the puddings.
- Invert the puddings onto serving plates and drizzle with warm raspberry sauce.
- Garnish with fresh raspberries or mint leaves if desired, and serve immediately.
Tips
- Always strain your ricotta cheese to ensure an ultra-smooth texture—this is the secret to a silky, elegant pudding.
- Use room temperature eggs and ingredients for better incorporation and a more consistent mixture.
- The water bath (bain-marie) is crucial for creating a gentle, even heat that prevents the puddings from cracking or becoming rubbery.
- Don't overbake! The puddings should still have a slight jiggle in the center when you remove them from the oven.
- For an extra touch of elegance, use fresh, high-quality raspberries and consider adding a light dusting of powdered sugar before serving.
- If you want to prepare ahead, these puddings can be made a day in advance and stored covered in the refrigerator.
- For a flavor variation, try adding a hint of lemon zest to the pudding mixture or a splash of almond extract.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 15g
Protein: 10g
Fat: 18g
Saturated Fat: 11g
Cholesterol: 120mg
