Equipment
* optional
Ingredients
Pudding Base
- 400 g whole milk ricotta cheese, drained if excessively wet
- 60 g confectioners' sugar, sifted
- 45 ml coffee liqueur
Lightening Agent
- 120 ml heavy cream, cold
Garnish
- 15 g dark chocolate, block for shaving
Nutrition (per serving)
Method
Place the ricotta cheese, confectioners' sugar, and coffee liqueur in the bowl of a food processor. Process until the mixture is completely smooth and silky, stopping to scrape down the sides with a spatula as needed.
In a separate clean mixing bowl, whip the cold heavy cream until soft peaks form. Do not over-whip.
Add the whipped cream to the ricotta mixture. Using a spatula, gently fold the cream into the ricotta until fully combined and no white streaks remain.
Divide the pudding evenly among four serving glasses or ramekins. Refrigerate for at least 30 minutes to allow the flavors to meld and the pudding to set slightly.
Just before serving, use a microplane or grater to shave the dark chocolate generously over the top of each pudding.
Chef's Notes
- Always use whole milk ricotta for the best texture and flavor; part-skim varieties contain too much water and will yield a thin, less rich pudding.
- If you do not own a food processor, you can achieve a similar smoothness by pressing the ricotta through a fine-mesh sieve with the back of a spoon or using a powerful immersion blender.
- To create an alcohol-free version, replace the coffee liqueur with 30ml of strongly brewed, chilled espresso and an additional 15ml of heavy cream.
- For the fluffiest whipped cream, ensure both your mixing bowl and the cream are thoroughly chilled before you begin whipping.
Storage
Refrigerator: 2 days — Store in airtight containers; it may weep slightly over time.
