Name: Ricotta and Candied Fruit Puddings
Cook time: 45 min
Total time: 2 3/4 hr
Yield: Makes 6 servings
Ingredients: 1 1/4 teaspoons unflavored gelatin (less than 1 envelope); 1 1/2 tablespoons whole milk; 1 whole large egg; 1 large egg yolk; 3 tablespoons sugar; 1 cup whole-milk ricotta; 1/3 cup chopped mixed fine-quality candied fruit (preferably orange peel, pineapple, and citron); 1 oz grated fine-quality bittersweet chocolate (not unsweetened); 1/2 teaspoon finely grated fresh lemon zest; 1/2 teaspoon finely grated fresh orange zest; 1/2 teaspoon vanilla; Pinch of cinnamon; 1/2 cup chilled heavy cream; Garnish: chocolate dust and chopped candied fruit; Special equipment: 6 (5- to 6-oz) ramekins or metal molds

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Ricotta and Candied Fruit PuddingsRomulo Yanes

This recipe was adapted from Richard Sax's ricotta Bavarian, in his book Classic Home Desserts. The pudding's flavor is similar to cannoli filling, but it has the lightness of Bavarian cream. It's important to use fine-quality candied fruit.*

Cooks' notes:

· The eggs in this recipe will not be fully cooked. If salmonella is a problem in your area, you can use pasteurized eggs such as Davidson's.
· Puddings can be chilled up to 2 days.
· Make chocolate dust by finely chopping 1/2 oz bittersweet chocolate (not unsweetened) in a food processor. Shake it in a sieve over puddings after unmolding them onto plates, or over plates before unmolding puddings.
· Oil your knife before chopping the candied fruit to prevent sticking.

Available through Fauchon (866-308-5919) or The Baker's Catalogue (800-827-6836).

Recipe notes

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