Light Neapolitan migliaccio in a cocotte

Ingredients

For 1 serving

• Semolina15 g
• Reduced-fat milk80 ml
• Part-skim ricotta40 g
• Eggs25 g
• Sugar10 g
• Orange zest1 g
• Lemon zest1 g

Contains: gluten, lactose, eggs,

In season: January – March

Method

1. Wash the orange and lemon and peel off the zest in wide strips with a vegetable peeler. Heat the milk with the zest in a small pan over medium heat until it is just about to boil, then remove the zest.
2. Pour in the semolina in a thin stream, whisking so no lumps form, and cook over low heat for 5 minutes, stirring constantly, until thick and pulling away from the sides; tip it onto a plate and let it cool slightly.
3. Meanwhile preheat a conventional oven to 180 °C.
4. In a bowl beat the ricotta with the egg and sugar until creamy, then add the lukewarm semolina and mix until smooth.
5. Pour into a ramekin and bake for 30 minutes, until the top is golden and the centre set; serve warm or cold.