Baby Rambutan Recipe - Budino di Ricotta

I found this recipe in a blog owned by baby rambutan. Thanks to be able to share it with me.

I hoped to try it soon.

budino di ricotta from the Boston Globe (April 17, 2007)

butter (for the dish)
sugar (for sprinkling)
8 ounces whole milk ricotta cheese
2 eggs (separated)
1/2 cup sugar (measure it out then scoop out 2 tbsps. from the cup for the egg whites)
1 tbsp. flour
zest from 1 lemon
zest from 1 orange
1 tbsp. lemon or orange juice (i used a combination)

set the oven to 350F. butter a 1-quart glass or ceramic baking dish. dust it with sugar. set aside.

in a bowl, combine the ricotta and egg yolks. mix well until smooth. stir in the 1/2 cup sugar-minus-2 tbsps., and the flour, and mix until the ricotta is free of lumps. stir in the lemon and orange zests, and the juice.
in an electric mixer or with a whisk beat the egg whites until they form soft peaks. gradually beat in the remaining sugar and continue beating until they form stiff peaks.
gently fold in the whites into the ricotta mixture. pour the batter into the prepared baking dish.
bake the pudding on the middle rack of the oven for 30 to 40 minutes or until the middle is firm when the baking dish is lightly shaken. cool slightly before serving or cover, refrigerate and serve chilled.