Recipe courtesy of Giada De Laurentiis
Episode: Gooey Good Food
Print
Total:
4 hr
Prep:
30 min
Inactive:
3 hr
Cook:
30 min
Yield:
6 servings
Level:
Intermediate

Ingredients

Sauce:
  • 2 cups fresh strawberries
  • 2 tablespoons sugar
Pudding:
  • Butter, for greasing cups
  • 6 ounces bittersweet chocolate (not unsweetened), chopped
  • 1 1/2 pounds fresh whole milk ricotta cheese, drained for 2 hours to remove any excess liquid
  • 1/4 cup plus 1/3 cup sugar
  • 3 large egg yolks
  • 1 teaspoon orange zest
  • 1/2 teaspoon pure almond extract
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 3 large egg whites
  • 1/4 teaspoon cream of tartar

Directions

To make the sauce: Blend the strawberries and sugar in a food processor until smooth. Strain the puree through a fine mesh strainer. Cover and refrigerate. (Can be made 8 hours ahead. Keep refrigerated.)

To make the pudding: Preheat the oven to 325 degrees F.

Lightly butter 6 (6-ounce) custard cups. Arrange the cups in a large roasting pan. Melt the chocolate in a medium bowl set over a saucepan of simmering water. Set the melted chocolate aside. Blend the ricotta, 1/4 cup of sugar, egg yolks, orange zest, almond extract, cinnamon, and salt in a food processor until very smooth. Blend in the melted chocolate. Transfer the ricotta mixture to a large bowl.

Using an electric mixer with the whisk attachment, beat the egg whites in another large bowl with the cream of tartar until soft peaks form. Gradually beat in the remaining 1/3 cup of sugar. Continue beating until semi-firm peaks form. Fold the egg whites into the ricotta mixture. Spoon the mixture into the prepared cups. Fill the pan with enough hot water to come halfway up the sides of the custard cups. Bake until the pudding puffs slightly but the centers are still creamy, about 25 minutes (the pudding will become thick and creamy when cold). Allow puddings to cool slightly before removing from water bath. Remove the custard cups from the bath. Cover and refrigerate until cold, about 3 hours.

Run a knife around the sides of the puddings to loosen. Invert the puddings onto plates. Drizzle the strawberry sauce around the puddings and serve.

Trending Videos 6 Videos

Step-by-step photos

Steak Essentials 03:26

Everything you need to know to select and grill a perfect steak.

Similar Topics:

IDEAS YOU'LL LOVE

Chocolate Ricotta Pudding

Recipe courtesy of Alex Guarnaschelli

Chocolate Pudding

Recipe courtesy of Tyler Florence

Chocolate Pudding

Recipe courtesy of SusieCakes

Chocolate Pudding

Recipe courtesy of Alton Brown

Chocolate-Ricotta Pie

Recipe courtesy of Giada De Laurentiis

Chocolate-Ricotta Pie

Recipe courtesy of Giada De Laurentiis

Chocolate Pudding and Pretzels

Recipe courtesy of Sunny Anderson

Mexican Chocolate Bread Pudding

Recipe courtesy of Marcela Valladolid

On TV

Pizza Masters

7:30am | 6:30c

Pizza Masters

8:30am | 7:30c

Sugar Showdown

9:30am | 8:30c

Sugar Showdown

10:30am | 9:30c

Unique Sweets

11am | 10c

Unique Sweets

11:30am | 10:30c

Unique Sweets

12pm | 11c

Unique Sweets

12:30pm | 11:30c

Unique Sweets

1pm | 12c

Unique Sweets

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Unwrapped 2.0

3:30pm | 2:30c

Choccywoccydoodah

4:30pm | 3:30c
7pm | 6c
On Tonight
On Tonight
8pm | 7c
9pm | 8c
10pm | 9c
11pm | 10c
12am | 11c
1am | 12c
2am | 1c
3am | 2c

So Much Pretty Food Here