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Ricotta Pudding Recipe

This is one of our most requested recipes from breakfast here at the Inn, so I thought the blog would be an excellent way to share the recipe with guests interested in making my pudding at home. This recipe will probably appear in my third cookbook, but don’t tell Mary Jo I’m working on it.

It is a fairly simple recipe, the pudding mixture can be made a few days in advance, but it is best to serve it warm, a few minutes after you take it out of the oven.

We serve the pudding as a starter for breakfast with a fruit sauce. Here, I have included a recipe for a strawberry-rhubarb compote, but the Raspberry-Star Anise Sauce from my first cookbook (page 48) also goes very well with it, or adjust that recipe by using blueberries and cinnamon in place of the raspberries and star anise. Add some seasonal fruit, a drizzle of creme anglaise – optional (cookbook 1, page 55 or cookbook 2, page 40), a swirl of whipped cream and a fresh mint leaf and you have created a recipe that is sure to please all.

Ricotta Pudding with a Strawberry-Rhubarb Compote serves 6
1 cup ricotta cheese
1 whole egg
1 egg yolk
1/4 cup sour cream
2 Tablespoons granulated sugar
2 Tablespoons heavy cream
2 Tablespoons honey
pinch salt
1/2 teaspoon lemon zest

1. Preheat oven to 350 degrees.
2. Whisk ingredients together until smooth.
3. Spread six pyrex bowls out on baking sheets and spray with cooking spray to coat evenly.
4. Divide the batter between the six bowls.
5. Bake in preheated oven for 55-60 minutes. Let rest for 5 minutes and gently remove with small spatula onto plates, right side up.

Strawberry-Rhubarb Compote
1 cup sliced fresh rhubarb
1/4 cup granulated sugar
1 cup of cleaned, sliced strawberries
2 Tablespoons fresh lemon juice
1 teaspoon lemon zest
2 Tablespoons Grand Marnier liqueurpinch of kosher salt

1. Place the rhubarb and sugar in a small sauce pan and cook over medium heat, stirring occasionally, for 5 minutes.
2. Place the cooked rhubarb in a medium bowl and add the strawberries, lemon juice, lemon zest and Grand Marnier. Stir to combine and add more sugar if necessary.
3. Let the compote stand at room temperature until juices form, at least 30 minutes.