Ricotta and semolina budino with candied cumquats

AT A GLANCE

  • Serves 6 people

  • 55 gm (¼ cup) semolina
  • 400 gm ricotta
  • 80 gm (½ cup) pure icing sugar
  • 4 eggs, 3 separated
  • ½ lemon, finely grated rind only
  • Large pinch finely grated fresh nutmeg
  •  
  • Candied cumquats
  • 300 gm caster sugar
  • 500 gm cumquats
01   For candied cumquats, combine caster sugar and 300ml water in a saucepan and bring to the boil over medium-high heat, stirring to dissolve sugar. Add cumquats, reduce heat to low and cook until transparent (25-30 minutes).
02   Preheat oven to 180C. Bring 1 cup water to the boil in a small saucepan. Add semolina in a thin, steady stream, whisking, until incorporated. When bubbles appear, remove from heat and pour semolina onto a plastic tray to cool.
03   Using an electric mixer, beat ricotta, icing sugar, 1 egg and 3 egg yolks, lemon rind and nutmeg until combined, then add semolina and beat to just combine.
04   In a separate bowl, whisk eggwhites until soft peaks form. Fold through ricotta mixture, then spoon into a buttered and floured 1½-litre pudding mould and bake until cooked through, when a skewer withdraws clean (35-40 minutes). Invert and serve immediately with candied cumquats.

Recipe:

GOURMET FOOD TEAM

Photography:

WILLIAM MEPPEM

Styling:

MEGAN MORTON

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