Baked Ricotta Puddings with Plum Compote | culture: the word on cheese
Serve these refined little puddings at room temperature or chilled—they’re lovely either way.
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Ingredients
- 1½ cups ricotta
- ½ cup heavy cream
- ½ cup granulated sugar
- ½ lemon (zested and juiced)
- 3 egg yolks
- 2 tablespoons all-purpose flour
- 1 pound plums (pitted and sliced (about 5 plums))
- ¼ cup granulated sugar
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