Warm Lemon Ricotta Pudding with Skillet Cherries and Pistachio
An original, comforting dessert: small baked lemon ricotta puddings with a creamy center, finished with butter-sautéed cherries and a crisp pistachio topping. It balances bright citrus, juicy fruit, and delicate texture.
Ingredients
- 300 g ricotta cheese (whole, well escurrido)
- 2 unit eggs (at room temperature)
- 70 g sugar (divided)
- 80 ml heavy cream (or nata for montar)
- 35 g all-purpose flour (cernida)
- 1 unit lemon (zest fina and 2 tbsp of juice)
- 5 ml vanilla extract
- 1 g fine salt
- 20 g butter (more a poco for engrasar)
- 220 g fresh cherries (deshuesadas and partidas por the mitad)
- 35 g pistachios (chopped gruesos)
- 15 ml honey
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
Preheat the oven to 180 °C / 350 °F. Lightly grease 6 individual ramekins with a little butter.
- 2
In a large bowl, mix the ricotta with the eggs and 50 g sugar until smooth and evenly combined.
- 3
Add the heavy cream, all-purpose flour, lemon zest, 2 tbsp lemon juice, vanilla extract, and fine salt. Whisk gently until no visible lumps remain.
- 4
Divide the mixture among the ramekins, filling them about three-quarters full.
- 5
Bake for 18 to 22 minutes at 180 °C / 350 °F, until the edges are set but the centers still wobble slightly. Let rest for 5 minutes out of the oven.
- 6
Meanwhile, melt the 20 g butter in a skillet over medium heat. Add the fresh cherries, remaining 20 g sugar, and honey. Cook for 3 to 5 minutes, stirring, until the cherries are glossy and slightly juicy.
- 7
Add the chopped pistachios to the skillet and cook 30 seconds more, just until fragrant without over-toasting.
- 8
Serve each warm pudding with a generous spoonful of the skillet cherries and pistachios on top.
- 9
If desired, finish with a little extra zest from the same lemon just before serving.
Chef tips
Drain the ricotta well for a silkier texture. Do not overbake: the center should remain slightly wobbly for a creamy finish. If the cherries are very tart, add 1 extra teaspoon of honey.
Substitutions
You can replace the cherries with raspberries or blackberries, adjusting sugar to taste. Pistachios can be swapped for chopped almonds or hazelnuts. Heavy cream may be replaced with thick Greek yogurt, though the texture will be less rich.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
Illustrative imageVictorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
As an Amazon Associate, I earn from qualifying purchases.
Ratings & reviews
Sign in to rate this recipe
Sign in
