Chocolate Ricotta Pudding

This is from my sister. It looks very beautiful (and tastes great too!) i did not include sitting time or refrigeration time in the prep or cooking time.!

Steps

To make the sauce: blend the strawberries and sugar in a food processor until smooth.

Strain the puree through a fine mesh strainer.

Cover and refrigerate.

To make the pudding: preheat the oven to 325 degrees f.

Lightly butter 6 custard cups.

Arrange the cups in a large roasting pan.

Melt the chocolate in a medium bowl set over a saucepan of simmering water.

Set the melted chocolate aside.

Blend the ricotta , 1 / 4 cup of sugar , egg yolks , orange zest , almond extract , cinnamon , and salt in a food processor until very smooth.

Blend in the melted chocolate.

Transfer the ricotta mixture to a large bowl.

Using an electric mixer with the whisk attachment , beat the egg whites in another large bowl with the cream of tartar until soft peaks form.

Gradually beat in the remaining 1 / 3 cup of sugar.

Continue beating until semi-firm peaks form.

Fold the egg whites into the ricotta mixture.

Spoon the mixture into the prepared cups.

Fill the pan with enough hot water to come.

Ingredients

fresh strawberries, sugar, butter, bittersweet chocolate, whole milk ricotta cheese, egg yolks, orange zest, almond extract, ground cinnamon, salt, egg whites, cream of tartar