Lemon ricotta pudding with blueberries and amaretti cookies
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This summery pudding combines fresh and roasted blueberries with creamy ricotta and lemon zest. <br /> <br />Initially I wanted to make a no bake cheesecake that combined crushed amaretti cookies with a stiffer ricotta condita (essentially cannoli filling). However as I was making the recipe, I realized I'd have to keep adding more and more confectioner's sugar to create more stability whilst the cheese was already the perfect balance of sweet, cream/fat and citrus. <br /> <br />The long and short of it was the cheese was too loose to make cake, but the outcome is total magic. <br /> <br />The topping was made by roasting a pint of blueberries with some sugar and cornstarch. I finished it on the stove with a few more spoonfuls of sugar just bringing to a boil so that the juices would thicken and turn the mixture slightly jammy. <br /> <br />I chill this down and gently toss the mixture with ice cold fresh blueberries and top off the pudding with that. I set it in the fridge overnight just to get it good and cold. <br /> <br />Totally perfect unpretentious summer dessert to end the perfect meal or BBQ!
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