6 tablespoons of butter
1 cup of sugar
4 eggs
2 cups of shredded ricotta cheese
1 cup of milk
Zest of 1 lemon
3 tablespoons of cornstarch
4 egg whites, beaten.
Sauce:
150g of guava in cubes
1/2 cup of water
Shredded cheese for garnish
6 tablespoons of butter
1 cup of sugar
4 eggs
2 cups of shredded ricotta cheese
1 cup of milk
Zest of 1 lemon
3 tablespoons of cornstarch
4 egg whites, beaten.
Sauce:
150g of guava in cubes
1/2 cup of water
Shredded cheese for garnish
Preheat the oven to 180°C
In a blender, beat the butter, sugar, and eggs until smooth
Add the ricotta, milk, lemon zest, and cornstarch
Beat until well combined
Finally, gently fold in the egg whites
Grease a mold with butter and dust with sugar
Pour the cream and bake in a water bath for one hour
Let it cool completely and unmold
To make the sauce, combine guava, water, and bring to a boil until thickened
Let it cool
Serve over the pudding and sprinkle with shredded cheese.
