Budino Di Ricotta
Contains allergens
Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.
- Author
- TheMealDB
- Preparation time
- Flexible
- Servings
- 9 (estimated)
Nutrition facts
- Protein12 %7 g
- Carbs58 %34 g
- Fat31 %8 g
The percentage shows how much of the calories each macronutrient provides.
| Nutrient | Per serving | Per 100 g |
|---|---|---|
| Calories | 251 kcal | 216 kcal |
| Protein | 7 g | 6 g |
| Carbs | 34 g | 29.3 g |
| Fat | 8 g | 6.9 g |
One serving is about 116 g of raw ingredients; values per 100 g are based on that weight.
Estimated from the ingredient list · Values may vary depending on cooking method and product brand.
Guide indicators
- Estimated difficulty13/100
- Recipe completeness45/100
- Nutrition reliability
- High
Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.
Source: TheMealDB · Licence: TheMealDB public API (test key) · Recipe data provided by TheMealDB (www.themealdb.com).
Summary
Dessert - Italian
Ingredients
- 3 tablespoons Wheat flour
- 4 Egg (large)
- Lemon (Grated Zest of 2)
- 250 g Sugar
- 1 teaspoon Cinnamon
- Icing Sugar (sprinking)
- 500 g Ricotta
- 5 tablespoons Dark Rum
Instructions
Mash the ricotta and beat well with the egg yolks, stir in the flour, sugar, cinnamon, grated lemon rind and the rum and mix well. You can do this in a food processor. Beat the egg whites until stiff, fold in and pour into a buttered and floured 25cm cake tin. Bake in the oven at 180ºC/160ºC fan/gas 4 for about 40 minutes, or until it is firm.
Serve hot or cold dusted with icing sugar.
Videos and links
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