BUDINO DE RICOTTA
(ROMAN CHEESE PUDDING)

1 pound (2 cups) ricotta cheese, at room temperature
3/4 to 1 cup sugar
4 large eggs, separated
2 tablespoons brandy, rum or marsala
1-1/2 tablespoons all-purpose flour, potato starch or cornstarch
1 teaspoon ground cinnamon or vanilla extract
2 teaspoons grated orange or lemon zest, or 1 teaspoon each
Pinch of salt
1/4 cup golden raisins or chopped candied citron (optional)

Preheat oven to 300 degrees F. Grease a deep 1 1/2 to 2-quart casserole or eight 1-cup ramekins or custard cups.

In a food processor or blender, process the ricotta, sugar, egg yolks, brandy, flour, cinnamon, zest and salt until smooth. If desired, stir in the raisins.

Beat the egg whites on low until foamy, about 30 seconds. Increase the speed to medium-high and beat until stiff but not dry. Fold into the cheese mixture. Spoon into the prepared pan.

Bake until a wooden tester inserted in the center comes out nearly clean, about 45 minutes for the 2-quart dish or about 30 minutes for the ramekins. Place on a rack and let cool in the pan for at least 15 minutes.

Serve this warm or at room temperature.

Makes 6 to 8 servings
Source: The World Of Jewish Desserts: More Than 400 Delectable Recipes from Jewish Communities by Gil Marks