Budino di ricotta may sound fancy, but it’s actually a simple and delicious dessert that anyone can make. It literally means “ricotta pudding”, but don’t let the name fool you. This is not your average pudding. It’s more like a light and creamy cheesecake, made with fresh ricotta cheese, almond flour, sugar, eggs, and lemon zest. And to make it even more irresistible, it’s topped with a homemade blueberry sauce that adds a pop of color and flavor. This is a dessert that will make you feel like you’re in Italy, even if you’re just in your kitchen.
The ingredients for this are easy to find, and you probably have most of them in your pantry already. The only thing you need to splurge on is good-quality ricotta cheese, as it is the star of the show. Trust me, it makes a huge difference in the flavor and texture of the budino. You want a full-fat ricotta that is fresh, sweet, and firm, not watery or sour.
How to Store Leftovers
If you have any leftovers of this delicious dessert, you can store them in the refrigerator for up to 3 days. Make sure to cover the budino with plastic wrap or foil, and keep the sauce in a separate airtight container. You can enjoy the budino cold, or let it come to room temperature before serving. You can also reheat the sauce in the microwave or on the stove top, if you like it warm. Do not freeze the budino, as it will lose its texture and flavor.
Budino di Ricotta
- 5 in round springform pan
- a large oven safe pan or skillet (big enough for the springform pan to fit inside with about 1/2 in space on all sides)
For the Budino di Ricotta
- 300 g good quality fresh ricotta cheese
- 120 g granulated sugar
- 100 grams almond flour
- zest of 1 lemon
For the Sauce
- 1/2 cup blueberries (fresh or frozen)
- 1/8 cup granulated sugar
- juice of 1 lemon
To Make the Budino di Ricotta:
- Preheat the oven to 325 degrees F. Lightly grease a 5 in springform pan
- In a medium bowl, lightly beat the eggs. Add in the sugar, ricotta, almond flour, eggs, and lemon zest. Beat with a hand mixer on medium until well mixed.
- Pour the mixture into the prepared pan. Wrap 2 layers of of tinfoil around the bottom and sides to prevent water from getting in during the baking process.
- Place the springform pan into a larger, oven safe pan. You'll want to use a pan that has at least 1/2 in of room between it and the springform pan on all sides. Carefully pour boiling water around the springform pan until it comes up 2-3 inches on the outside. Be careful not to get any of the water into your budino batter.
- Carefully place in the oven and bake for 40 minutes, or until the budino is set.
- Remove from the oven, then take the budino out of the water bath and place on a cooling rack for 30 minutes. Then, move it in the fridge for a couple of hours, until completely cool.
For the Sauce:
- Add the blueberries, sugar, and lemon juice to a small saucepan on medium low heat. Allow to simmer until it begins to thicken, about 25 - 20 minutes, occasionally stirring and smooshing the blueberries with the back of a spoon. If the sauce gets too thick, add a splash of water to thin it out.
- To serve, slice the chilled budino di ricotta into the slices. Serve topped with the hot blueberry sauce.
- If using frozen blueberries, there's no need to thaw them first. But, you'll need to cook the sauce for a few minutes longer.
