Ingredients
- 2 cup fresh strawberries
- 2 tablespoon sugar
- 2 cup fresh strawberries
- 2 tablespoon sugar
- 6 ounce bittersweet chocolate (not unsweetened), chopped
- 1 1/2 pound fresh whole-milk ricotta cheese, drained in a fine-mesh strainer for 2 hours to remove excess liquid
- 3 cup large eggs, separated
- 1 teaspoon orange zest
Preparation
Baking Directions:
Sauce:Blend the strawberries and sugar in a food processor until smooth.
Strain the purée through a fine-mesh strainer.
Cover and refrigerate.
(Can be made 8 hours ahead.
Keep refrigerated.)
Pudding:Preheat the oven to 325º F.
Lightly butter six 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.
Stir until smooth, then set the melted chocolate aside.
Blend the ricotta, 1/4 cup of the sugar, the 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 a 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.
Carefully 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 puddings puff slightly but the centers are still creamy, about 25 minutes (the pudding will become thick when cold).
Remove the custard cups from the water bath.
Cool slightly.
Cover and refrigerate until cold, about 3 hours.
Serving Directions:
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.
