RHUBARB AND RICOTTA BREAD & BUTTER PUDDING
This indulgent spring bread and butter pudding is full of seasonal rhubarb and rich ricotta, perfect for entertaining a crowd with a sweet tooth
Provided by Diana Henry
Categories Dessert
Time 1h15m
Number Of Ingredients 13
Steps:
- Trim the rhubarb and cut it into 3cm pieces. Heat 100ml water in a pan with 50g of the sugar. Bring to the boil and add the rhubarb. Simmer for 11/2 mins, then carefully lift the rhubarb out with a slotted spoon. Arrange it on a plate or tray so that it can lie in a single layer (if you keep the pieces too close to each other, they'll continue to cook and soften - you want them to stay intact).
- Put the milk and cream in a heavy-bottomed pan, add a pinch of salt and bring to the boil, then add the vanilla. Beat the eggs, extra yolk and the rest of the sugar together in a bowl. Pour the warm milk and cream onto this, stirring all the time. Heat oven to 180C/160C fan/gas 4.
- Butter the bread. Drain the ricotta (if there is any liquid on top), then add the icing sugar to it. Spread the buttered bread thickly with ricotta. Sprinkle the citrus zest on top, then layer these slices with the rhubarb in a 20 x 30cm ovenproof dish. Pour the egg and cream mixture through a sieve and leave to sit for 30 mins (this makes the pudding lighter).
- Put the dish in a roasting tin. Add enough boiling water to the tin to come halfway up the sides of the dish. Bake for 40-45 mins or until puffy and set on the top, and golden in colour. Leave to cool for about 10 mins (the pudding will continue to cook and 'set' during this time). Dust with icing sugar and serve with crème fraîche, or cream mixed with Greek yogurt.
Nutrition Facts : Calories 489 calories, Fat 32 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 26 grams sugar, Fiber 2 grams fiber, Protein 11 grams protein, Sodium 0.7 milligram of sodium
RICOTTA AND VANILLA BEAN PUDDINGS
Provided by Giada De Laurentiis
Categories dessert
Time 3h47m
Yield 10 servings
Number Of Ingredients 13
Steps:
- For the puddings: Arrange an oven rack in the center of the oven and preheat the oven to 350 degrees F.
- Butter 10 nonstick muffin cups and line the bottom of each cup with a disk of parchment paper. Set aside.
- In a blender, combine the ricotta cheese, mascarpone cheese, eggs, heavy cream, maple syrup, sugar, and salt. Using a paring knife, split the vanilla bean in half and scrape the seeds into the blender. (Reserve the seeded vanilla pod for the sauce.) Blend the mixture until smooth. Pour the batter into the prepared muffin cups. Bake for 35 to 40 minutes until puffed and lightly browned. Remove the muffin cups from the oven to a wire rack and cool for 30 minutes (puddings will deflate during cooling). Refrigerate the puddings, in the muffin cups, for 2 hours. Using a thin, flexible spatula, carefully remove the puddings from the muffin cups and discard the parchment paper from the bottom of the puddings.
- For the sauce: In a medium saucepan, combine the reserved vanilla pod, cranberries, water, orange juice, orange zest and 1/2 cup sugar over medium heat. Bring the mixture to a boil, stirring occasionally. Reduce the heat and gently simmer until the mixture has thickened and the liquid has reduced by half, about 30 to 35 minutes. Cool for 20 minutes. Remove the vanilla pod and sweeten with extra sugar, to taste, if necessary.
- To serve: Arrange the puddings on small dessert plates and spoon the sauce over the top.
RICOTTA PUDDINGS WITH GLAZED RHUBARB
Categories Dessert Bake Quick & Easy Ricotta Summer Rhubarb Sour Cream Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 dessert servings
Number Of Ingredients 15
Steps:
- Make pudding batter:
- Put oven rack in middle position and preheat oven to 325°F. Lightly oil muffin cups.
- Blend together all pudding ingredients in a blender until smooth, then divide batter among muffin cups.
- Prepare rhubarb:
- Stir together sugar and cornstarch in a 9- to 10-inch glass or ceramic pie plate. Add rhubarb and toss to coat, then spread in one layer.
- Bake puddings and rhubarb:
- Bake puddings and rhubarb, side by side, carefully turning rhubarb over once halfway through cooking, until puddings are just set and edges are pale golden, 35 to 45 minutes. Remove puddings and rhubarb from oven at the same time. Set rhubarb aside and cool puddings in muffin pan on a rack 5 minutes (puddings will sink slightly).
- Run a thin knife around edge of each pudding, then invert a platter over pan and invert puddings onto platter. Transfer puddings, right side up, to plates and serve topped with rhubarb and its juices.
CHOCOLATE RICOTTA PUDDING
Soft and creamy ricotta can be used in appetizers, main dishes, and desserts like this chocolate pudding.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 10m
Number Of Ingredients 2
Steps:
- In a microwave-safe bowl, heat semisweet chocolate chips in 20-second intervals, stirring between each, until smooth.
- In a food processor, process 15 ounces part-skim ricotta cheese until smooth. Add chocolate; process until combined, scraping bowl as needed.
- Divide among four dishes. (Can be refrigerated, covered, up to 1 day; serve at room temperature.)
FRESH RICOTTA WITH RHUBARB, GINGER AND CARDAMOM
Inspired by the Mediterranean treat of fresh ricotta drizzled with regional honey, this really is one the simplest and best desserts imaginable. The main challenge is to find good fresh ricotta. You want the kind that is delicate and custardlike, so avoid the commercial, grainy supermarket kind. You can, of course, make your own, though if you find fresh ricotta sold in little plastic basket molds, it makes a lovely presentation, unmolded onto a plate, cut into wedges at the table and served with a refreshing rhubarb sauce. You'll have plenty of the sauce left over: Save it for spooning over plain yogurt, ice cream or pound cake.
Provided by David Tanis
Categories easy, parfaits and trifles, dessert
Time 20m
Yield 6 servings, plus extra sauce
Number Of Ingredients 6
Steps:
- Put sugar, ginger, cardamom and 1 cup water in a nonreactive saucepan or skillet, and bring to a boil over medium-high heat. Turn heat to low and let syrup simmer for 5 minutes. Do not strain.
- Add rhubarb and stir to incorporate syrup, then continue to simmer for another 5 minutes or so. Set aside and let cool. (The rhubarb syrup can be made a day or two in advance, and becomes more intense.)
- Serve a large spoonful or wedge of ricotta on a small plate. Spoon at least 2 tablespoons of rhubarb sauce over the cheese. Garnish with pine nuts or pistachio, if using.
More about "ricotta puddings with glazed rhubarb recipes"
RHUBARB RICOTTA CRISP - COMPLETELY DELICIOUS
From completelydelicious.com
5/5 (1)Total Time 30 minsCategory DessertCalories 435 per serving
- In a bowl, combine the flour, brown sugar, oats, ginger, salt and cinnamon. Add the melted butter and use a fork to combine until mixture is crumbly. Set aside.
- In another bowl, combine the ricotta cheese, ¼ cup (50 grams) of the sugar, and the vanilla. Set aside.
- Toss the sliced rhubarb with the remaining ¾ cup (150 grams) sugar and the cornstarch in the baking dish. Spoon the ricotta mixture over the top. Sprinkle with the oat crumb mixture.
GLAZED RHUBARB POUND CAKE – FLOURIST
From flourist.com
RHUBARB AND RICOTTA BREAD & BUTTER PUDDING RECIPE
From recipes.net
RICOTTA PUDDINGS WITH GLAZED RHUBARB | DIFFERENT RECIPES
From pinterest.com
RICOTTA PUDDINGS WITH GLAZED RHUBARB RECIPE - RECIPEOFHEALTH
From recipeofhealth.com
RICOTTA PUDDINGS WITH GLAZED RHUBARB | RECIPE | RHUBARB RECIPES ...
From pinterest.com
RICOTTA PUDDINGS WITH GLAZED RHUBARB - TAPPECUE.COM
From tappecue.com
BAKED RICOTTA WITH SPICE-POACHED RHUBARB RECIPE
From foodandwine.com
RICOTTA PUDDINGS WITH GLAZED RHUBARB RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
RHUBARB AND RICOTTA BREAD AND BUTTER PUDDING - 9KITCHEN
From kitchen.nine.com.au
RICOTTA PUDDINGS WITH GLAZED RHUBARB RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
RHUBARB AND RICOTTA BREAD AND BUTTER PUDDING RECIPE
From gourmettraveller.com.au
BAKED RICOTTA RASPBERRY PUDDINGS – NUTRITIOUS …
From nutritiousdeliciousness.com
F FOR FOOD: RICOTTA PUDDINGS WITH GLAZED RHUBARB
From fforfood.blogspot.com
BAKED VANILLA RICOTTA PUDDING - NEILS HEALTHY MEALS
From neilshealthymeals.com
RICOTTA PUDDINGS WITH GLAZED RHUBARB RECIPE
From familyoven.com
GLAZED RHUBARB POUND CAKE – FLOURIST
From flourist.com
BAKED RICOTTO PUDDINGS | DESSERT IDEAS | TESCO REAL FOOD
From realfood.tesco.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love