We are still cooking with cheese. I've been hopeful for something savoury and well. cheesy. So far, however, it's all been sweet. Today is no exception as we tackle an Italian Budino di Ricotta, or a plain old cream cheese pudding if like me, you're Italian is ropey. Fanny's Italian was very ropey indeed, so let's hope that Budino does actually translate as pudding...
Fanny begins by beating together the ricotta - or any of her dreamy creamy homemade cheese should you have any left - with ground almonds, icing sugar and a flavouring. Fanny suggests lemon, but I don't have any, so substitute with vanilla. The mix is quite wet. Fanny whips up a lot of egg whites until they are very stiff indeed and gently folds them in, before transferring to a buttered soufflé mould to bake for thirty minutes.
It emerges from the oven as a gloriously risen, well, soufflé, but as it cooled it sank down again. I think Fanny knew it would be looking less than appealing as it was turned out of the mould, so she had an idea up her chiffon sleeve to turn things around. Boudoir Biscuits and coloured icing. She sits the ricotta pud on a sponge base before surrounding it with the biscuits dipped in heavily coloured icing. Of course she does. What else would she do?
It certainly makes it seem cheerier. She's not finished there. Cream piping. Always required. Suddenly this old pudding is looking quite splendid indeed. Unless of course my retro-loving eyes have become tainted by Fanny? Fanny finishes it off with some rose petals, primarily because she had a pretty plate with roses on it. I don't. The smell is lovely though, so shouldn't complain. It's a very unusual pudding, to look at and to taste, light and pillowy, nutty and sweet. As always with Fanny, she delivers something unexpected and slightly wonderful. And blue.