Ingredients
1. Chopped mixed fine candied fruit (1/3c)
2. whole milk ricotta (1c)
3. sugar (3tbsp)
4. egg yolk (1large)
5. whole egg (1)
6. whole milk (1 1/2tbsp)
7. unflavored gelatin (1 1/4tsp)
8. chilled heavy cream (1/2c)
9. a pinch of cinnamon
10. vanilla (1/2tsp)
11. finely grated fresh orange zest (1/2tsp)
12. finely grated fresh lemon zest (1/2tsp)
13. grated fine quality bittersweet chocolate (1 oz)
14. chopped candied fruit and chocolate dust (for garnish)
15. salt (a pinch)

Method of preparation:-
1. Take a saucepan, add milk in it and sprinkle gelatin over it and then keep it aside until it gets soften.

2. Take a small metal bowl, beat egg yolk, whole egg and sugar in it with handed electric mixer until the mixture gets blended. Place the bowl over a saucepan of simmering water and beat it for about 5 minutes until it gets thick, pale and triple in volume. Then take off the bowl from heat.

3. Now place the pan of gelatin over heat and heat it by stirring until the gelatin gets dissolved and then mix it into the egg mixture.

4. Take a food processor, blend ricotta in it until it becomes smooth. Add zests, chocolate, fruit, a pinch of salt, cinnamon and vanilla in it. Blend all these ingredients and then pour the mixture into a bowl.

5. Mix 1/3 of egg mixture in it to lighten it and then slowly add the rest of the mixture in it. Take a bowl, beat cream in it with a beater until the soft peaks get form. Gently mix it into the ricotta mixture.

6. Take ramekins, lightly oiled them and then pour the mixture in them. Cover the ramekins and keep them to chill for at least 2 hours. Take a knife, run it around the edges of ramekins. Take a bowl of hot tap water, dip ramekins in it and then invert the pudding into the serving plate. Now the pudding is ready to serve.

No. of servings 6