Ricotta and panettone puddings
Published on 28 December 2024
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This is a recipe for using up pandoro or panettone left over from the holidays. In fact, I also make it with freshly cut panettone because I like it so much.
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Ingredients
INGREDIENTS (for 4 portions, or 6 if using smaller moulds
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Method
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I soak the raisins in a small bowl.In a larger bowl, I beat the eggs and sugar with an electric whisk.
The mixture should be thick and fluffy. I add the ricotta and continue beating.
I pour in the brandy and continue beating. If you do not like it, replace it with orange juice.
The cream should be smooth and uniform.I squeeze the raisins dry, peel the apple and cut it into thin slices.
I cut the panettone into slices about 1 cm thick.
I butter some small ovenproof dishes and make a first layer of panettone, closing all the gaps and pressing lightly.
I add a layer of cream and some raisins.
I cover with apple slices.
I cover with panettone.
I add more cream and level it well. I place the dishes on the oven or air fryer tray and bake in a preheated oven at 170°C for 20 minutes. I put a strip of baking parchment around each one.
Serve hot or warm, dusted with icing sugar.
Original source: https://incucinaconlilly.com/2024/12/28/budinetti-di-ricotta-e-panettone/
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