Ricotta and White Chocolate Pudding

Ricotta and White Chocolate Pudding with a hint of lemon, not quite a cheesecake, not really a mousse, but something deeply satisfying and enjoyable and, of course, very simple. Decorate it with fresh peaches, figs, plums, roast plums, more chocolate or whatever takes your fancy. Perhaps, if you fill a pastry case with this ricotta and white chocolate spread, you could call it the world’s most simple cheesecake or a ricotta tart.

Serves 4-6:

• 500 g of cow’s ricotta, as fresh as possible
• 190-200 g of white chocolate, broken into small pieces
• a little bit of cream or milk
• grated lemon zest from a quarter of a lemon (organic)
• vanilla beans (from half a vanilla pod) or a teaspoon of a good vanilla extract, optional

Place the ricotta in a sieve for about one hour to get rid of the excess liquid.

Whisk the ricotta with a whisk into a smooth creamy consistency helping yourself with some milk or cream. Add the lemon zest and the vanilla if using.

In the meantime melt the white chocolate and gradually pour it over the ricotta cream whisking all the while.

Once you’ve obtained a homogenous mixture, separate it into individual small serving bowls or tea cups and place in the fridge for a minimum of one hour.

If you wish to turn it into a tart, spread it evenly inside a pastry case and place in the fridge to cool before serving.