FEATURE RECIPE
Ricotta and semolina budino with candied cumquats

Ricotta and semolina budino with candied cumquats

Eat this upside-down soufflé straight from the oven while it’s as light and fluffy as a cloud.

Serves 6

Cooking Time Prep time 15 mins, cook 1 hour 10 mins



55 gm   (¼ cup) semolina
400 gm   ricotta
80 gm   (½ cup) pure icing sugar
4   eggs, 3 separated
½   lemon, finely grated rind only
Large pinch   finely grated fresh nutmeg
Candied cumquats
300 gm   caster sugar
500 gm   cumquats


1 For candied cumquats, combine caster sugar and 300ml water in a saucepan and bring to the boil over medium-high heat, stirring to dissolve sugar. Add cumquats, reduce heat to low and cook until transparent (25-30 minutes).
2 Preheat oven to 180C. Bring 1 cup water to the boil in a small saucepan. Add semolina in a thin, steady stream, whisking, until incorporated. When bubbles appear, remove from heat and pour semolina onto a plastic tray to cool.
3 Using an electric mixer, beat ricotta, icing sugar, 1 egg and 3 egg yolks, lemon rind and nutmeg until combined, then add semolina and beat to just combine.
4 In a separate bowl, whisk eggwhites until soft peaks form. Fold through ricotta mixture, then spoon into a buttered and floured 1½-litre pudding mould and bake until cooked through, when a skewer withdraws clean (35-40 minutes). Invert and serve immediately with candied cumquats.


RECIPE Gourmet Food Team PHOTOGRAPHY William Meppem STYLING Megan Morton

Search by cuisine, name, ingredients...
Fragrant lamb shanks with kishmish pilau and lemon and turmeric pickles Fragrant lamb shanks with kishmish pilau... Pistachio and white chocolate cigars Pistachio and white chocolate cigars
Cocoa and almond rochers Cocoa and almond rochers Chicken braised in beer with mushrooms Chicken braised in beer with mushrooms
Previous Next
Honey pear tarte Tatin Honey pear tarte Tatin Roast chicken with potato, fennel and tarragon sauce Roast chicken with potato, fennel and tarragon sauce
Spaghettini with vongole and chilli breadcrumbs Spaghettini with vongole and chilli breadcrumbs Baked swordfish with fennel, lemons and capers Baked swordfish with fennel, lemons and capers
Previous Next