Author Notes
Love fresh ricotta which is readily available during the spring when the sap is running for maple syrup. Dried sweetened cranberries add contrast in color, texture and just the right amount of tartness that screams New England. —Lisa Keys
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Ingredients
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15 ounces
container fresh ricotta
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1/4 cup
real maple syrup
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1 pinch
salt
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2 tablespoons
all purpose flour
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3
eggs, separated
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1 tablespoon
grated orange zest
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1/4 cup
dried sweetened cranberries
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1 tablespoon
powdered sugar
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1/4 teaspoon
cinnamon
Directions
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Heat oven 350F. Lightly butter a 2-qt. baking dish. In large bowl, whisk ricotta, maple syrup, salt, flour and egg yolks until blended. Stir in zest and cranberries. In another bowl, beat egg whites until stiff; fold into ricotta mixture. Pour into prepared baking dish. Bake 30 minutes or until puffed and golden. Cool 10 minutes. Mix powdered sugar and cinnamon; dust over pudding before serving.
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