skish
IT

Baked ricotta and pear pudding

Ricotta, egg and diced pear baked in a ramekin: soft and only lightly sweet.

  • 35 min
  • 1 serving
  • Vegetarian
  • Italian cuisine
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Baked ricotta and pear pudding

Per serving

Calories
234 kcal
Protein
10.5 g
Carbohydrates
24.4 g
Fat
11.2 g

Values computed from the ingredients with USDA FoodData Central and the CREA tables.

Ingredients

For 1 serving

  • Ricotta80 g
  • Eggs0.5
  • Pear0.5
  • Brown sugar8 g
  • Cinnamonto taste

Contains: lactose, eggs,

In season: September – February

Method

  1. Preheat the oven to 180 °C (conventional).
  2. Beat the egg in a cup and take half. In a bowl, work the ricotta with the egg, brown sugar and a pinch of cinnamon using a fork until smooth.
  3. Peel and core the half pear and cut it into cubes of about 1 cm; fold it into the ricotta cream.
  4. Pour the mixture into a ramekin and level it with the back of a spoon.
  5. Bake for 25 minutes, until set in the centre and lightly golden on top.
  6. Let it cool for 5 minutes before serving, so it settles.

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