Ingredients:
For the pudding
- 2 tablespoons of Tirolez Unsalted Butter
- 1 package of Tirolez Ricotta Cream
- 1 pinch of cinnamon powder
- 2 excited
- ½ cup of Baldoni Wildflower Honey
- 2 whites
For the syrup
- ½ cup of Baldoni Wildflower Honey
Preparation mode:
Preheat the oven to 180°C. With the butter, grease a 25 cm diameter mold with a central hole.
Make the pudding: In a blender, blend the ricotta cream, cinnamon, egg yolks and honey.
In a bowl, beat the egg whites, using a whisk (egg beater), until they form stiff peaks.
Still using the whisk, gently add the blender mixture to the bowl, incorporating it into the egg whites. Place in the pan and bake in the oven, in a bain-marie, for 30 minutes. Let cool, unmold and refrigerate.
Prepare the syrup: In a pan, place the honey and ½ cup (tea) of water and heat over low heat, stirring until well dissolved. Let it cool and spread over the pudding.
- Preparation time: 1h30
- Yield: 6 to 8 servings