Servings:
4
Prep time:
20
Cooking time:
10
INGREDIENTS
- - 400 g medlar
- - 250 ml of milk
- - 120 g of cottage cheese
- - 4 yolk
- - 4 sugar
- - 1 coconut
- - 1 teaspoon ground cinnamon
- - 0.50 lemon
- - ½ vanilla pod
- - A little butter for the molds
INSTRUCTIONS
- Peel the medlar, cut into very small cubes and season with vanilla divided into 4 pieces, a tablespoon of sugar and lemon juice. Stir, cover and leave to marinate in the fridge for a couple of hours.
- Beat the egg yolks with the remaining sugar for 5 minutes, add the ricotta and cinnamon, beat for another minute and then stretch it all with milk previously brought almost to a boil. Mix well.
- Spread the cream (not to exceed two-thirds) in 4 moulds from 7-8 cm , preferably earthenware, well buttered and sprinkled with coconut powder. Protect each mold covering it with a sheet of aluminum.
- Place the basket for the steam in a pressure cooker, pour in the bottom scarce 300 ml of water and arrange the moulds on the basket, close and start to cook from the whistle on for 10 abundant minutes.
- Let rest the baked cream for 10 minutes, then put the molds in the refrigerator for one hour. After this time arrange the cream in the center of the dishes and cover with the medlar together with their syrup without the vanilla. If you want a more dramatic effect, you can "whiten" the cream sprinkle to taste with some other coconut powder.
