663. Budino di Ricotta

• 300 grams (about 10-½ ounces) of ricotta cheese
• 100 grams (about 3-½

Blanch the almonds in hot water and then crush them as finely as possible in a mortar along with one of the egg whites. Pass the ricotta through a strainer if it is hard or lumpy, and then mix thoroughly with the almonds. Beat the rest of the eggs separately and then fold into the mixture along with the sugar. Now pour the mixture into a pudding mold greased with butter and dusted with bread cr