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Rhubarb and ricotta bread and butter pudding

Rhubarb and ricotta bread and butter pudding
4.4 5 évaluation
Prép. 20min
Total 2h 30min
6 portions
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Ingrédients

Ricotta
  • full cream milk
    1800 g
  • white vinegar
    80 g
Stewed rhubarb and raspberries
  • rhubarb cut into pieces (4 cm)
    300 g
  • frozen raspberries
    100 g
  • caster sugar
    140 g
  • orange juice only
    1
  • lemon juice
    20 g
  • vanilla bean cut into halves lengthways and seeds removed
    1
Bread and butter pudding
  • butter for greasing
  • fruit bread day-old (approx. 750 g - see Tips)
    12 slices
  • orange zest only, no white pith
    1
  • icing sugar for dusting
  • rhubarb thinly sliced (½ cm)
    50 g
  • eggs
    4
  • full cream milk
    160 g
  • pouring (whipping) cream
    220 g
  • brandy
    50 g
  • caster sugar
    50 g
  • raw sugar for sprinkling

Niveau

moyen

Infos nut. par 1 portion

Sodium 339.6 mg
Protides 24.4 g
Calories 3272.8 kJ / 779.2 kcal
Lipides 34.1 g
Fibre 4.3 g
Graisses saturées 20.1 g
Glucides 94.8 g

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Également présenté dans

Focus on Ricotta 7 Recettes
Australie et Nouvelle-Zélande

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