Lemon Ricotta Pudding with Blueberries and Amaretti Cookies

This summery pudding combines unusual and roasted blueberries with creamy ricotta and lemon zest.

At the beginning I wished to create a no bake cheesecake that blended overwhelmed amaretti cookies with a stiffer ricotta condita (truly cannoli filling). Nonetheless as I modified into once making the recipe, I seen I’d luxuriate in to preserve including increasingly extra confectioner’s sugar to make extra stability whereas the cheese modified into once already the succesful balance of candy, cream/chunky and citrus.

The lengthy and in need of it modified into once the cheese modified into once too loose to create cake, but the consequence is total magic.

The topping modified into once made by roasting a pint of blueberries with some sugar and cornstarch. I completed it on the variety with a pair of extra spoonfuls of sugar factual bringing to a boil in converse that the juices would thicken and flip the mixture slightly of jammy.

I kick again this down and gently toss the mixture with ice cool unusual blueberries and top off the pudding with that. I get it within the fridge in a single day factual to safe it factual and funky.

Exclusively supreme unpretentious summer dessert to total the succesful meal or BBQ! —Danielle Rehfeld Colen

Instructions

1. For the crust/fall down layer
2. Mix cookies and melted butter. Press into a 9″ ceramic dish or spring develop pan. Freeze no longer no longer up to 10 minutes.

1. For the Ricotta Cream and Blueberries:
2. Preheat the oven to 350 levels F. Space the ricotta within the bowl of meals processor or in blender. Add the lemon zest and vanilla. Blend till comfy. Add half of the confectioner sugar. Blend till comfy and repeat with remaining confectioner’s sugar. Transfer to refrigerator.
3. Space 1 pint of the blueberries in a pie plate or other small baking dish. Toss with 2 tbsp. sugar and cornstarch. Bake about 1 hour till they are roasty and releasing some liquid. That you just can must toss them ever so customarily.
4. Transfer to a small pot and add the remainder 2 Tbsp. sugar. Flip the meat to medium high and produce the mixture to a boil. Lower to a simmer and cook about 1-2 min or till jammy and sleek.
5. Frosty over an ice bathtub, stirring regularly till frigid. Toss the mixture gently with the remainder pint of blueberries.
6. Transfer the Ricotta over the crust/fall down layer. Soft with an offset spatula or encourage quit of a spoon. Gently add the blueberries and kick again no longer no longer up to 4 hours or in a single day. Lend a hand very cool, spooning servings onto honest dessert plates or small particular particular person bowls.
7. Reward: When you happen to’re gluten free, by all skill switch out these cookies for a gluten free lemon, shortbread, gingersnap or whatever you cherish!