Chocolate Ricotta Pudding with Strawberry Coulis

This Giada DeLaurentiis inspired recipe is a classic Italian dessert combining the wonderful flavors of ricotta, chocolate, orange, almond and cinnamon in a smooth, creamy pudding, topped by a very easy to make strawberry sauce. I loved the presentation on this one as you can get very creative with the sauce as well as using a fresh strawberry for garnish. The recipe below yields 6 servings. Enjoy!

HELPFUL HINTS
1. You will really want to make sure your ricotta mixture is blended thoroughly or your final product will be grainy in texture.
2. This can be made a few days in advance and kept refrigerated making it perfect for a dinner party dessert.

INGREDIENTS
Sauce
2 cups fresh strawberries
2 tablespoons sugar

Pudding
Butter, for greasing cups
6 oz semisweet chocolate, chopped
1 1/2 pounds fresh whole milk ricotta cheese, dried
1/4 cup plus 1/3 cup sugar
3 large egg yolks
1 tsp orange zest
1/2 tsp pure almond extract
1/4 tsp ground cinnamon
1/8 tsp salt
3 large egg whites
1/4 tsp cream of tartar

DIRECTIONS
Sauce
1. Blend the strawberries and sugar in a food processor until smooth.

















2. Strain the puree through a fine mesh strainer. Cover and refrigerate.


















Pudding
1. Preheat the oven to 325 degrees F.
2. Lightly butter 6 (6-ounce) custard cups then arrange the cups in a large roasting pan.
3. Melt the chocolate over very low heat, then set aside.

















4. Blend the ricotta, 1/4 cup of sugar, egg yolks, orange zest, almond extract, cinnamon, and salt in a food processor until very smooth.

















5. Blend in the melted chocolate.

















6. Transfer the ricotta mixture to a large bowl.

















7. Using an electric mixer with the whisk attachment, beat the egg whites in another large bowl with the cream of tartar until soft peaks form.
8. Gradually beat in the remaining 1/3 cup of sugar. Continue beating until semi-firm peaks form.
































9. Fold the egg whites into the ricotta mixture.

















10. Spoon the mixture into the prepared cups.

















11. Fill the pan with enough hot water to come halfway up the sides of the custard cups.

















12. Bake until the pudding puffs slightly but the centers are still creamy, about 25 minutes.
13. Allow puddings to cool slightly before removing from water bath.

















14. Cover and refrigerate until cold, at least 3 hours but preferably overnight.

Assembly
1. Run a knife around the sides of the puddings to loosen. Invert the puddings onto plates.

















2. Drizzle the strawberry sauce around the puddings and serve.