Ingredients

• 1 egg yolk,
• the zest of an organic lemon,
• 35 grams of potato starch,
• 2 tablespoons of sugar + 30 grams,
• 125 ml milk,
• 80 grams of ricotta,
• 2 drops of vanilla.

Preparation of the custard

Put the egg yolk and two tablespoons of sugar in a saucepan off the heat. Stir until the yolk becomes light and fluffy, add 25 ml of milk and the starch while stirring. In the meantime, heat the remaining milk with the lemon zest in another saucepan. Just before it starts to boil, turn off, bring the mixture with the egg yolk to the heat and, continuing to stir, add the milk after removing the lemon peel. Let it cook over low heat until it sets. At this point, remove from the heat and work the cream again with a whisk to lower the temperature. Pour it into a shallow container and cover it with cling film. Place in the fridge until it is completely cold.

How To Serve Ricotta Custard

We can serve it as a spoon dessert. We use chocolate pavesini instead of a teaspoon, it will be a real treat.

We can also use it as an accompaniment to coffee ice cream, in this case let’s give it the shape using a piping bag, it will hold up very well and we will amaze all our guests.

Finally, let’s also use it as a simple filling for a sponge cake, it will certainly not make us regret the classic custard.