Ricotta Pudding

This budino (pudding) takes its inspiration from Sicily where ricotta cheese, oranges and almonds are staple products. The pudding can be made a day ahead of time and refrigerated.

Serves 4


  • 1 cup whole milk ricotta cheese
  • 1/4 cup fresh squeezed orange juice
  • 1/2 cup diced dried apricots plus a few whole for garnish
  • Zest of one orange
  • 1 cup heavy cream
  • 1/4 cup sugar
  • 1/4 cup toasted slivered almonds
  • Ingredients


  1. Drain the ricotta cheese through cheesecloth for several hours or overnight, then place in a medium size bowl. Add the orange juice and whip until smooth. Stir in the apricots and orange zest. Set aside.
  2. In a separate bowl, whip the cream and sugar until the cream is stiff. Fold into the ricotta mixture. Divide and spoon the mixture into 4 goblets and garnish each with some of the slivered almonds.
  3. Refrigerate until ready to serve.

This recipe was featured on Season 22 - Episode 2217.

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Davenna Carwie

Made the Ricotta pudding today for 16 people. It was fantastic. Everyone loved it and was very impressed.

Frank Deniz

It’s great and simple, thanks

Frank Deniz

It’s great and simple

Theresa Tortorello

I added a tiny pinch of almond extract. It complemented the orange flavoring.


have you ever cooked a Sicilian Cinnamon Rice Pudding. I just can’t find my grandma’s recipe. I figured if anyone new how to cook this pudding, it would be you.

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