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
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.
ALMOND RICOTTA PUDDING WITH RHUBARB AND BLUEBERRY COMPOTE
Make and share this Almond Ricotta Pudding With Rhubarb and Blueberry Compote recipe from Food.com.
Provided by ellie3763
Categories Dessert
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Custard:.
- Chop the rhubarb stalks into 6cm lengths and stew on a low heat with sweetener and water or juice until they completely fall apart.
- Remove from the heat and mix through the frozen berries.
- Allow to cool in the fridge.
- Puddings:.
- Preheat oven to 350 degrees.
- Whip the eggs, ricotta, almonds, vanilla essence and sugar. Ensure it is well combined and then spoon into ramekins.
- Bake until just golden on the top - about 10-15 minutes depending on the size of your ramekins.
- To remove from ramekins, carefully slide a blunt knife or spatula around the edge and coax them out.
- Spoon compote over puddings and serve.
Nutrition Facts : Calories 220.2, Fat 8.7, SaturatedFat 1.3, Cholesterol 105.8, Sodium 44, Carbohydrate 31.6, Fiber 3.8, Sugar 26.2, Protein 6.5
More about "ricotta puddings with glazed rhubarb recipes"
RHUBARB RICOTTA CRISP - COMPLETELY DELICIOUS
From completelydelicious.com
Estimated Reading Time 2 mins
- 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.
ORANGE AND RICOTTA CAKE WITH RHUBARB | HOUSE & GARDEN
From houseandgarden.co.uk
BAKED VANILLA RICOTTA PUDDING - NEILS HEALTHY MEALS
From neilshealthymeals.com
BAKED RICOTTA WITH SPICE-POACHED RHUBARB RECIPE
From foodandwine.com
- Preheat oven to 325°F. Combine rhubarb and 1/2 cup sugar in a mixing bowl. Add lemon juice and 1/4 teaspoon salt. Toss to coat the rhubarb evenly. Arrange in a single layer in a 2-quart baking dish. Tuck star anise and cinnamon stick into the dish. Cover with aluminum foil, and roast in preheated oven until rhubarb is tender when pierced with the tip of a knife, 20 to 25 minutes. Set aside, covered, to cool. The roasted rhubarb can be refrigerated up to 2 days.
- Spoon the ricotta into a food processor fitted with the chopping blade. Add egg, honey, vanilla, lemon zest, remaining 1/4 cup sugar, and remaining 1/4 teaspoon salt. Process until very smooth, about 1 minute.
- Lightly grease a 1-quart baking dish or a 9- to 10-inch pie plate. Scrape the ricotta mixture into the baking dish, and bake at 325°F until fragrant and toasty brown around the edges, about 1 hour. (The top may puff up as it bakes, but it will settle once out of the oven.) Let stand at room temperature at least 10 minutes. Serve warm, at room temperature, or chilled, topped with rhubarb mixture. The baked ricotta keeps, tightly covered, up to 2 days in the refrigerator.
GLAZED RHUBARB POUND CAKE – FLOURIST
From flourist.com
RICOTTA PUDDINGS WITH GLAZED RHUBARB | RHUBARB, FRESH LEMONS, …
From pinterest.com
RICE PUDDING WITH POACHED RHUBARB RECIPE - KRISTA DESJARLAIS
From foodandwine.com
10 BEST RICOTTA CHEESE PUDDING RECIPES | YUMMLY
From yummly.com
RICOTTA PUDDINGS WITH GLAZED RHUBARB - PINTEREST.COM
From pinterest.com
FOODCOMBO
BAKED RICOTTO PUDDINGS | DESSERT IDEAS | TESCO REAL FOOD
From realfood.tesco.com
RHUBARB AND RICOTTA BREAD AND BUTTER PUDDING RECIPE - GOURMET …
From gourmettraveller.com.au
RICOTTA PUDDINGS WITH GLAZED RHUBARB RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
RICOTTA PUDDINGS WITH GLAZED RHUBARB RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
RICOTTA RICE PUDDING WITH FRESH BERRIES | CANADIAN GOODNESS
From dairyfarmersofcanada.ca
RICOTTA PUDDINGS WITH GLAZED RHUBARB | RECIPE | RHUBARB DISHES, …
From pinterest.com
RICOTTA PUDDING: THE RECIPE FOR A FRESH AND BUTTER-FREE DESSERT
From cookist.com
RICOTTA PUDDINGS WITH GLAZED RHUBARB | FROLIC1 | COPY ME THAT
From copymethat.com
You'll also love