Jennifer at 19:11, 16 August 2011

2011-08-16T19:11:18Z

← Older revision		Revision as of 19:11, 16 August 2011
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	INGREDIENTS		INGREDIENTS

	Butter, for greasing the muffin cups		*Butter, for greasing the muffin cups
	1 (15-ounce) container whole milk ricotta cheese, at room temperature		*1 (15-ounce) container whole milk ricotta cheese, at room temperature
	1/2 cup mascarpone cheese, at room temperature		*1/2 cup mascarpone cheese, at room temperature
	3 eggs, at room temperature		*3 eggs, at room temperature
	1/4 cup heavy cream		*1/4 cup heavy cream
	1/4 cup maple syrup		*1/4 cup maple syrup
	3 tablespoons sugar		*3 tablespoons sugar
	1/8 teaspoon fine sea salt		*1/8 teaspoon fine sea salt
	1 vanilla bean		*1 vanilla bean

	Sauce:		Sauce:
	2 cups fresh, or frozen and thawed, cranberries		*2 cups fresh, or frozen and thawed, cranberries
	1/2 cup water		*1/2 cup water
	1 large orange, zested and juiced		*1 large orange, zested and juiced
	1/2 cup sugar, plus extra, as needed		*1/2 cup sugar, plus extra, as needed


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	To serve: Arrange the puddings on small dessert plates and spoon the sauce over the top.		To serve: Arrange the puddings on small dessert plates and spoon the sauce over the top.

			[[category:Desserts]]

Jillian: Created page with "YIELD: 10 servings PREP TIME: 12 min. INACTIVE TIME: 2 hr. 20 min. COOK TIME: 1 hr. 15 min. TOTAL TIME: 3 hr. 47 min. INGREDIENTS Butter, for greasing the muffin cups 1 (15-oun..."

2011-07-05T06:00:23Z

Created page with "YIELD: 10 servings PREP TIME: 12 min. INACTIVE TIME: 2 hr. 20 min. COOK TIME: 1 hr. 15 min. TOTAL TIME: 3 hr. 47 min. INGREDIENTS Butter, for greasing the muffin cups 1 (15-oun..."

New page

YIELD: 10 servings
PREP TIME: 12 min.
INACTIVE TIME: 2 hr. 20 min.
COOK TIME: 1 hr. 15 min.
TOTAL TIME: 3 hr. 47 min.

INGREDIENTS

Butter, for greasing the muffin cups
1 (15-ounce) container whole milk ricotta cheese, at room temperature
1/2 cup mascarpone cheese, at room temperature
3 eggs, at room temperature
1/4 cup heavy cream
1/4 cup maple syrup
3 tablespoons sugar
1/8 teaspoon fine sea salt
1 vanilla bean

Sauce:
2 cups fresh, or frozen and thawed, cranberries
1/2 cup water
1 large orange, zested and juiced
1/2 cup sugar, plus extra, as needed

DIRECTIONS

For the puddings: Arrange an oven rack in the center of the oven and preheat the oven to 350 degrees F.

Butter 10 nonstick muffin cups and line the bottom of each cup with a disk of parchment paper. Set aside.

In a blender, combine the ricotta cheese, mascarpone cheese, eggs, heavy cream, maple syrup, sugar, and salt. Using a paring knife, split the vanilla bean in half and scrape the seeds into the blender. (Reserve the seeded vanilla pod for the sauce.) Blend the mixture until smooth. Pour the batter into the prepared muffin cups. Bake for 35 to 40 minutes until puffed and lightly browned. Remove the muffin cups from the oven to a wire rack and cool for 30 minutes (puddings will deflate during cooling). Refrigerate the puddings, in the muffin cups, for 2 hours. Using a thin, flexible spatula, carefully remove the puddings from the muffin cups and discard the parchment paper from the bottom of the puddings.

For the sauce: In a medium saucepan, combine the reserved vanilla pod, cranberries, water, orange juice, orange zest and 1/2 cup sugar over medium heat. Bring the mixture to a boil, stirring occasionally. Reduce the heat and gently simmer until the mixture has thickened and the liquid has reduced by half, about 30 to 35 minutes. Cool for 20 minutes. Remove the vanilla pod and sweeten with extra sugar, to taste, if necessary.

To serve: Arrange the puddings on small dessert plates and spoon the sauce over the top.

Ricotta & Vanilla Bean Puddings - Revision history

Jennifer at 19:11, 16 August 2011

Jillian: Created page with "YIELD: 10 servings PREP TIME: 12 min. INACTIVE TIME: 2 hr. 20 min. COOK TIME: 1 hr. 15 min. TOTAL TIME: 3 hr. 47 min. INGREDIENTS Butter, for greasing the muffin cups 1 (15-oun..."