Advertisement
Timballo di ricotta
Baked ricotta pudding
- Makes
6
servings - Difficulty
Easy
Published 2013
From the Roman Jewish tradition.
Ingredients
½ 5 8 ounces 225
Method
Grate the rind (colored part only) from the lemon half. Separate the eggs. Reserve the whites in a bowl. Put the egg yolks in a second bowl and add the confectioners’ sugar. Beat with an electric mixer until a soft cream forms. Add the ricotta, grated rind, a pinch of cinnamon, and the brandy and mix well. Beat the eggs whites with a fork or whisk until stiff peaks form. Gently fold the whites
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Part of
Advertisement
Advertisement
No reviews for this recipe