Lemon and White Chocolate Puddings

Another recipe inspired by Denis Cotter. His called for lemon verdanna but I had none. I also didn’t have enough white chocolate to make the full amount so improvised. The result is a lovely light lemony pudding.

For about 6 puddings you need
100g ricotta
150g white chocolate, melted
2 whole eggs
1 eggs white
75ml double cream
zest and juice of 1 lemon

Melt the chocolate and mix all the other ingredients together. Once the chocolate has melted mix into the batter and then pour into greased ramekins. Bake in a bain marie for about 25 mins till risen and set. Serve au naturel or with some fruit compote. A lovely refreshing and light end to a meal.

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