Ricotta Pudding with Jaboticaba

Name: Ricotta Pudding with Jaboticaba
Yield: 12
Ingredients: 2 cups of well-beaten ricotta; 3 tablespoons of olive oil; 1 cup of sweetened condensed milk, skimed; 1 egg white; 5 tablespoons of cornstarch; 1 cup of whole milk, skimed; 4 egg whites; Topping; 1 cup of jaboticaba puree; 2 tablespoons of vanilla extract

1
2 cups of well-beaten ricotta
2
3 tablespoons of olive oil
3
1 cup of sweetened condensed milk, skimed
4
1 egg white
5
5 tablespoons of cornstarch
6
1 cup of whole milk, skimed
7
4 egg whites
8
Topping
9
1 cup of jaboticaba puree
10
2 tablespoons of vanilla extract

Ingredients

1
2 cups of well-beaten ricotta
2
3 tablespoons of olive oil
3
1 cup of sweetened condensed milk, skimed
4
1 egg white
5
5 tablespoons of cornstarch
6
1 cup of whole milk, skimed
7
4 egg whites
8
Topping
9
1 cup of jaboticaba puree
10
2 tablespoons of vanilla extract

Directions

1
In a blender, combine the olive oil, sweetened condensed milk, and egg white
2
Blend for 5 minutes
3
Add the ricotta, cornstarch, and whole milk
4
Blend for an additional 5 minutes. Reserve
5
Beat the egg whites until stiff
6
Fold them gently into the cream
7
Pour the mixture into a pudding mold that has been greased and bake in a water bath at 300°F (150°C) for 30 minutes, or until a toothpick inserted comes out clean
8
Let it cool, then refrigerate
9
Topping: Remove the seeds from the jaboticaba and puree them in a blender
10
Add 1/2 cup of water and blend well
11
Transfer the mixture to a saucepan and add the vanilla extract
12
Bring to a simmer until it thickens slightly
13
Let it cool, then serve chilled with the pudding.