Dear Noelle, I don't make homemade manicotti shells. I buy my shells imported from Italy at an Italian store. But,…
This rich, creamy pudding is very simple and quick to make. It tastes superb topped with fresh red fruit such as strawberries, cherries, or raspberries that have been sprinkled with a liqueur or a high-quality balsamic vinegar. In fact, this would be a good time to use an aged balsamic vinegar, its delicate perfume and savory-sweet flavor pairs deliciously with the fresh fruit. Please note, this pudding does contain raw egg.
Watch Lisa make this recipe on the Lisa’s Italian Kitchen YouTube channel here.
Lisa’s Ricotta Pudding Ingredients
18 ounces (about 2 ½ cups) ricotta
½ cup sugar
4 large eggs, separated
Finely grated zest of 1 lemon
½ cup finely chopped candied fruit
2/3 cup golden raisins
1 ¼ cups heavy cream
3 tablespoons Strega liqueur or galliano (optional)
2/3 cup crushed Amaretto cookies
Lisa’s Ricotta Pudding Directions:
In a large bowl, beat together the ricotta, sugar, egg yolks, and lemon zest until light and fluffy. Add the candied fruit and raisins and beat again until well combined.
In a medium bowl using an electric mixer, beat the cream until firm peaks form, then fold the cream alternatively with the liqueur into the ricotta mixture. Wash and dry the beaters of the mixer well. In a separate, clean bowl beat the egg whites until stiff, then fold into the cheese mixture until evenly incorporated. Pour into individual glasses or a large serving bowl, then chill for 4-6 hours. Sprinkle the crushed amaretti evenly over the top before serving.