Australian Gourmet Traveller - (07)July 2019 (1)

GOURMET TRAVELLER 51

Fast

Honey,polentaandbuttermilk-ricottapuddingSERVES 4

A puddingthat’srich,indulgent,lightandfluffyallatonce,withbuttermilk
and ricotta keeping things luscious and honey adding a floral sweetness.

60 gmfinepolenta
250 ml(1 cup)buttermilk
3 largeeggs,separated
40 gmhoney,plusextra
toserve
2 tbspplainflour
30 gmbutter,melted
120 gmfirmricotta
Pouringcreamorcrème
fraîche,toserve

1 Preheatovento 200 °C.
Combinepolentaand
buttermilkina bowland
leavefor5 minutestosoak.
2 Whiskeggyolksandhoney
in a separate bowl until creamy.

Addpolentamixture,flour,

butteranda pinchofsaltand

stirtocombine.Leavefor

5 minutestorest.

3 Meanwhile,whiskeggwhites

tosoftpeaks ina bowl, then

foldintopolentamixture. Spoon

batterintoa 1.5-litrebaking

dishorshallowbowl, press

spoonfulsofricottaintothe

surface,andbakeuntilgolden

andpuffed(20minutes).Drizzle

puddingwithcreamandhoney

andserveimmediately with

extra cream.●