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

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