Foto cookpad.com

Presentation
A dessert made with sheep ricotta, sugar, eggs, candied citron, flour, lemon zest, rum, cinnamon, and powdered sugar for decoration.

Ingredients

• 500 g sheep ricotta
• 200 g sugar
• 5 eggs
• 30 g candied citron cubes
• 30 g flour
• Zest of 1 untreated lemon
• 2 shots of rum
• q.b. powdered sugar and cinnamon
• 1 teaspoon cinnamon

Preparation

1. Sift the ricotta.
2. Add one whole egg and 4 egg yolks, mixing well.
3. Incorporate the flour, cinnamon, and sugar.
4. Grate the zest of the lemon and add it to the mixture along with the candied citron and rum.
5. Whisk the 4 egg whites until stiff peaks form, then gently fold them into the mixture.
6. Grease a pudding mold, dust with flour, and pour in the mixture.
7. Bake in a preheated static oven at 180°C (350°F) for about 40 minutes.
8. Let it cool and dust with powdered sugar mixed with a pinch of cinnamon.

Allergens

• Cinnamon: possible reactivity in case of spice intolerance.
• Citron: possible individual intolerance; possible cross-reactivity in case of grass pollen allergy.
• Candied fruits: sulfites; allergy and intolerance factors related to the types of fruit used.
• Flour: contains gluten from cereals, according to EU Regulation 1169/2011.
• Lemon: intolerance to lemon or possible cross-reactivity in case of grass pollen allergy.
• Ricotta: milk allergens.
• Rum: may contain sulfites.
• Eggs: listed as allergens in EU Regulation 1169/2011.

Notes

• The rum used in the recipe for children will have its alcohol content evaporated during cooking, leaving only the flavor.
• The product should be prepared and handled under strict hygienic conditions.

Safety / Intended Use
This product can be safely consumed by individuals with:

• Anorexia (weight loss)
• Mucositis (inflammation and lesions of the oral cavity)
• Xerostomia (dry mouth)
• Dysphagia (difficulty swallowing)