Ricotta Pudding (Venetian Ricotta Custard)

Name: Ricotta Pudding
Yield: 8
Ingredients: 400 g of strained ricotta cheese; 1 1/2 cups of sugar; 50 g of melted semi-sweet chocolate; 1 box of ladyfingers (200 g); 1/2 cup of candied fruit, chopped; 4 eggs; 1/2 cup of milk; 2 soup spoons of your preferred gelatin

1
400 g of strained ricotta cheese
2
1 1/2 cups of sugar
3
50 g of melted semi-sweet chocolate
4
1 box of ladyfingers (200 g)
5
1/2 cup of candied fruit, chopped
6
4 eggs
7
1/2 cup of milk
8
2 soup spoons of your preferred gelatin

Ingredients

1
400 g of strained ricotta cheese
2
1 1/2 cups of sugar
3
50 g of melted semi-sweet chocolate
4
1 box of ladyfingers (200 g)
5
1/2 cup of candied fruit, chopped
6
4 eggs
7
1/2 cup of milk
8
2 soup spoons of your preferred gelatin

Directions

1
Divide the ricotta into two parts
2
Add the chocolate, half the sugar, 4 crushed ladyfingers, and finally the whipped egg whites to one part
3
Mix delicately
4
Line a 9x22.5 inch English muffin tin with parchment paper
5
Grease with butter
6
Place the ricotta mixture into the mold
7
Top with the remaining ladyfingers that have been soaked in gelatin dissolved in milk
8
Beat the remaining sugar with egg yolks, mix with the remaining ricotta and candied fruit
9
Spread this mixture over the ladyfingers and refrigerate until firm
10
Unmold after several hours of refrigeration
11
Serve 8-10 portions.