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Ricotta Puddings with Lemon Syrup
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Light, fresh-tasting individual Italian-style puddings are made with ricotta cheese, smothered in a tangy lemon syrup and decorated with toasted almonds.
These desserts can be baked a day in advance and served chilled. Spoon with the syrup just before serving. Lightly charred baked lemon wedges make an appetising decoration. Cut a lemon into wedges, dip in a little caster sugar and bake on a piece of foil on the oven shelf for 10-12 minutes. Sicilian Lemon Juice, from our new Cooks' Ingredients range, contains juice from the finest Italian thick-skinned lemons.
Typical values per serving:
This recipe was first published in August 2004.