2 kg of ricotta sieved through a fine mesh
1/2 kg of sugar
2 tablespoons of all-purpose flour
1 1/2 tablespoons of cornstarch
8 eggs
3 tablespoons of buttermilk (acidified with 3 tablespoons of lemon juice)
1 cup of milk
1 cup of heavy cream
1 tablespoon of freshly squeezed lemon juice
For the sauce:
4 large egg yolks
100 g of sugar
2 cups of warm milk
1/3 cup of raspberry or blackberry puree
1 teaspoon of vanilla extract
2 kg of ricotta sieved through a fine mesh
1/2 kg of sugar
2 tablespoons of all-purpose flour
1 1/2 tablespoons of cornstarch
8 eggs
3 tablespoons of buttermilk (acidified with 3 tablespoons of lemon juice)
1 cup of milk
1 cup of heavy cream
1 tablespoon of freshly squeezed lemon juice
For the sauce:
4 large egg yolks
100 g of sugar
2 cups of warm milk
1/3 cup of raspberry or blackberry puree
1 teaspoon of vanilla extract
Beat the ricotta with the sugar
Add the flour and cornstarch
Add the buttermilk and mix well
Gradually add the eggs, mixing well
Add the milk, heavy cream, and lemon juice
Pour into 4 molds (22 cm diameter) and bake in a moderate oven at 180°C to 200°C for about 40 minutes
For the sauce: Mix the egg yolks and sugar
Beat very well
Heat over low heat and beat until thickened
Add the warm milk and continue beating until thickened again
Strain through a fine mesh and add the puree and vanilla extract.
