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

Description

This Recipe Was Adapted From Richard Sax's Ricotta Bavarian, In His Book Classic Home Desserts. The Pudding's Flavor Is Similar To Cannoli...

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