Best Ricotta And Candied Fruit Puddings Recipes

Ricotta and Candied Fruit Semifreddo image

Provided by Food Network

Categories dessert

Time 30m

Yield 6 servings

Number Of Ingredients 9

1/2 pound fresh ricotta, squeezed in cheesecloth if watery
1 1/4 cups heavy cream
5 tablespoons confectioners' sugar, sifted
1/4 cup blanched almonds, lightly toasted and coarsely chopped
1/4 cup pistachios, coarsely chopped
1 lemon, zest julienned
1 orange, zest julienned
1/4 cup coarsely chopped semisweet chocolate
1 1/2 cups strawberries, rinsed and patted dry

Steps:

Place the ricotta in a mixing bowl and whip it with an electric mixer or a whisk until smooth.
Place the heavy cream in a mixing bowl and whip it while adding the sugar a little at a time, until well incorporated.
Fold the whipped cream into the ricotta, then add the following ingredients 1 at a time, mixing carefully: almonds, pistachios, lemon zest, orange zest, and chocolate.
Refrigerate until serving, but don't let it sit for more than 1 hour, or it will lose its fluffiness. Add the strawberries just before serving so that they don't "bleed out" and color the dish.

Ricotta and Candied Fruit Puddings image

Yield Makes 6 servings

Number Of Ingredients 15

1 1/4 teaspoons unflavored gelatin (less than 1 envelope)
1 1/2 tablespoons whole milk
1 whole large egg
1 large egg yolk
3 tablespoons sugar
1 cup whole-milk ricotta
1/3 cup chopped mixed fine-quality candied fruit (preferably orange peel, pineapple, and citron)
1 oz grated fine-quality bittersweet chocolate (not unsweetened)
1/2 teaspoon finely grated fresh lemon zest
1/2 teaspoon finely grated fresh orange zest
1/2 teaspoon vanilla
Pinch of cinnamon
1/2 cup chilled heavy cream
Garnish: chocolate dust and chopped candied fruit
Special equipment: 6 (5- to 6-oz) ramekins or metal molds

Steps:

Sprinkle gelatin over milk in a small saucepan and let soften.
Beat together whole egg, yolk, and sugar in a small metal bowl with a handheld electric mixer until blended. Set bowl over a saucepan of barely simmering water and beat with mixer until pale, thick, and tripled in volume, about 5 minutes. (Mixture should mound when dropped from beaters.) Remove bowl from heat.
Heat milk over low heat, stirring, just until gelatin is dissolved, then beat into egg mixture.
Blend ricotta in a food processor just until smooth. Add fruit, chocolate, zests, vanilla, cinnamon, and a pinch of salt and pulse until blended, then transfer to a bowl. Stir in one third of egg mixture to lighten, then fold in remaining egg mixture gently but thoroughly.
Beat cream in a bowl with cleaned beaters just until it holds soft peaks, then fold into ricotta mixture gently but thoroughly. Spoon into lightly oiled ramekins and chill, covered, until firm, at least 2 hours.
Run a knife around edge of each ramekin, then dip ramekin into a bowl of hot tap water 10 seconds. Invert a plate over each ramekin, then invert pudding onto plate.