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• 12 oz whole-milk ricotta, drained
• 1 1/2 oz candied orange rind, cut into very small pieces
• 1 1/2 Tbsp dark or light rum
• 1/2 cup and 1/4 cup superfine sugar
• 4 extra large eggs, separated
• pinch of salt
• 1 Tbsp potato starch
• grated rind of 1 small lemon
• pinch of ground cinnamon
• granulated sugar as needed

 

To Serve:

• About 2 Tbsp of confectioners' sugar
• Strips of zest of 1 medium-sized orange

 

Directions:

 

• Ensure that the ricotta is very well drained and smooth. Soak the candied orange rind in the rum for one hour. Preheat the oven to 375F and line the bottom of a large baking pan with paper towels or a cotton kitchen towel to be used later as a water bath.

 

• Add the 1/2 cup sugar to the ricotta in a large bowl and mix very well. Add the egg yolks one at a time and mix as each is added. Then add the salt, potato starch, grated lemon rind and cinnamon. Let rest covered with plastic wrap in the refrigerator for at least one hour before using.

 

• Butter eight custard cups and coat them with granulated sugar. When ready, drain the candied orange rind and add it to the ricotta, discarding the unabsorbed rum.

 

• Beat the egg whites with the remaining 1/4 cup sugar in a large bowl with a wire whisk until soft peaks form. Gently fold the whites into the ricotta mixture, then ladle into the prepared cups. The cups should be no more than two-thirds full.

 

• Place the cups in the baking pan and pour in enough lukewarm water to almost reach the level of the ricotta filling. Bake until the tops of the timballi are golden and very puffy, about 25 minutes.

 

• Remove the cups from the water bath, run a paring knife all around the molds to be sure nothing is attached to the sides, then unmold onto individual dessert plates with the golden side on top. Using a very fine sieve, sprinkle the confectioners' sugar over, then a few orange zest strips. Serve hot.

 

Variations:

 

• Use candied lemon instead of orange rind.

 

• Use grated orange rind instead of lemon rind.

 

• Sprinkle unsweetened cocoa powder over the tops instead of confectioners' sugar.

 

• Do not unmold the timballi.

 

Serves 8

 

~Recipe courtesy of Gianni Ceschia of Culinary Studios 2000. Visit www.culinary2000.com for more information.