Best 5 Sweet Ricotta Pudding With Roasted Grapes Recipes
Indulge in a delightful culinary experience with our Sweet Ricotta Pudding with Roasted Grapes, an exquisite dessert that combines creamy ricotta, roasted grapes, and a hint of citrus zest. This Italian-inspired pudding is not only easy to make but also offers a delightful balance of flavors and textures. With a smooth, velvety texture and a burst of sweetness from the grapes, this pudding is sure to satisfy your sweet cravings. Served in individual ramekins, it makes for a stunning presentation that will impress your guests.
In addition to the main recipe, this article also includes variations and alternative serving suggestions to cater to different preferences. For a vegan version, try the Silken Tofu Pudding with Roasted Grapes, which offers a rich and creamy texture without compromising on flavor. If you prefer a gluten-free option, the Almond Flour Ricotta Pudding is a perfect choice, providing a nutty flavor and a delicate texture. For those who love the combination of chocolate and ricotta, the Chocolate Ricotta Pudding is a must-try, offering a decadent and indulgent treat.
No matter your dietary preferences, this article has a Sweet Ricotta Pudding recipe that will tantalize your taste buds. With step-by-step instructions, helpful tips, and stunning visuals, this guide will guide you through the process of creating this delightful dessert. Whether you're a seasoned home cook or just starting out in the kitchen, you'll find everything you need to make this Sweet Ricotta Pudding a success. So, gather your ingredients, preheat your oven, and let's embark on a culinary journey that will leave you craving more.
BLISTERED GRAPES WITH HONEY AND RICOTTA
Provided by Trisha Yearwood
Categories dessert
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Heat a large skillet over medium-high heat. Sprinkle the cinnamon, nutmeg and cardamom into the skillet and toast for a few seconds. Add the oil, grapes and salt to the skillet and cook, tossing every few seconds, until the grapes start to blister on all sides, 2 to 3 minutes.
- Divide the ricotta among four bowls. Top each bowl with grapes, a drizzle of honey, almonds and chia seeds.
ROASTED GRAPE AND RICOTTA TOASTS
Provided by Ree Drummond : Food Network
Time 35m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F.
- Toss the grapes with the red wine, thyme, 1 tablespoon of the olive oil and some salt and pepper. Place on a small baking sheet or baking dish. Roast until the grapes are tender, wilted and juicy, about 25 minutes.
- Heat a grill pan over medium-high heat. Brush the bread slices with the remaining tablespoon of olive oil. Grill on both sides until crisp and lightly charred in some places, 3 to 4 minutes per side. Spread the ricotta evenly on the bread. Top with the roasted grapes and their juices. Sprinkle with lemon zest and flaky salt, then serve.
CHOCOLATE RICOTTA PUDDING WITH STRAWBERRY SAUCE
Provided by Giada De Laurentiis
Categories dessert
Time 4h
Yield 6 servings
Number Of Ingredients 13
Steps:
- 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.
RICOTTA AND VANILLA BEAN PUDDINGS
Provided by Giada De Laurentiis
Categories dessert
Time 3h47m
Yield 10 servings
Number Of Ingredients 13
Steps:
- For the puddings: Arrange an oven rack in the center of the oven and preheat the oven to 350 degrees F.
- Butter 10 nonstick muffin cups and line the bottom of each cup with a disk of parchment paper. Set aside.
- In a blender, combine the ricotta cheese, mascarpone cheese, eggs, heavy cream, maple syrup, sugar, and salt. Using a paring knife, split the vanilla bean in half and scrape the seeds into the blender. (Reserve the seeded vanilla pod for the sauce.) Blend the mixture until smooth. Pour the batter into the prepared muffin cups. Bake for 35 to 40 minutes until puffed and lightly browned. Remove the muffin cups from the oven to a wire rack and cool for 30 minutes (puddings will deflate during cooling). Refrigerate the puddings, in the muffin cups, for 2 hours. Using a thin, flexible spatula, carefully remove the puddings from the muffin cups and discard the parchment paper from the bottom of the puddings.
- For the sauce: In a medium saucepan, combine the reserved vanilla pod, cranberries, water, orange juice, orange zest and 1/2 cup sugar over medium heat. Bring the mixture to a boil, stirring occasionally. Reduce the heat and gently simmer until the mixture has thickened and the liquid has reduced by half, about 30 to 35 minutes. Cool for 20 minutes. Remove the vanilla pod and sweeten with extra sugar, to taste, if necessary.
- To serve: Arrange the puddings on small dessert plates and spoon the sauce over the top.
CHOCOLATE RICOTTA PUDDING
Soft and creamy ricotta can be used in appetizers, main dishes, and desserts like this chocolate pudding.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 10m
Number Of Ingredients 2
Steps:
- In a microwave-safe bowl, heat semisweet chocolate chips in 20-second intervals, stirring between each, until smooth.
- In a food processor, process 15 ounces part-skim ricotta cheese until smooth. Add chocolate; process until combined, scraping bowl as needed.
- Divide among four dishes. (Can be refrigerated, covered, up to 1 day; serve at room temperature.)
Tips:
- Use fresh ricotta cheese. Fresh ricotta cheese is creamier and has a milder flavor than aged ricotta cheese. It will also yield a smoother pudding.
- Roast the grapes until they are slightly caramelized. This will bring out their natural sweetness and flavor. You can roast the grapes in a single layer on a baking sheet at 400 degrees Fahrenheit for about 15 minutes, or until they are starting to brown.
- Don't overcook the pudding. The pudding should be cooked until it is just set. Overcooking will make the pudding tough and rubbery.
- Serve the pudding warm or cold. The pudding can be served warm or cold, depending on your preference. If you are serving the pudding warm, let it cool for a few minutes before serving so that it doesn't burn your mouth.
Conclusion:
Sweet ricotta pudding with roasted grapes is a delicious and easy-to-make dessert that is perfect for any occasion. The pudding is creamy and smooth, with a mild flavor that is complemented by the sweet and caramelized grapes. This dessert is sure to be a hit with everyone who tries it.
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