For 8 people 600 g of milk 250 g of vodka 150 g of Carnaroli rice 50 g of sugar 80 g of buffalo ricotta grated clementine zest 4 g of powdered spices (cinnamon, cloves, star anise) 250 g of egg white 80 g of sugar a little butter for the moulds
Add the milk, vodka and sugar to the rice, bring to the boil and simmer until the liquid is fully absorbed. Sieve the mixture, add the clementine zest and the spices, mixing well. Lastly, mix in the ricotta. Whisk the egg white and sugar by three quarters. Add half the egg white to the base mixture, mixing well. Then gently fold in the rest of the egg white.
Butter 8 ceramic moulds, pour in the mixture and bake in a preheated oven at 200 °C for 13 minutes.
Serve immediately.
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