This Italian Macaroni and Ricotta Pudding makes a delightfully different winter dessert. Serve either hot or cold. If you cannot obtain ricotta cheese, cottage cheese may be substituted.
1 pint water
1 teaspoon salt
8 oz. macaroni
8 oz. ricotta cheese
5 fl. oz. single cream grated rind of
2 teaspoon ground cinnamon
Pour the water into a medium-sized saucepan and add the salt. Place the pan over high heat and bring the water to the boil. Reduce the heat to moderate and add the macaroni. Cook the macaroni for 8 to 10 minutes, or until it is ‘al dente’ or just tender. Remove the pan from the heat and drain the macaroni in a colander. Set aside.
In a large mixing bowl, combine the ricotta, cream, orange rind and cinnamon, beating with a fork or a wooden spoon until the ingredients are well blended. Add the macaroni and stir well to mix.
Transfer the mixture to a serving bowl and serve at once, or chill the mixture in the refrigerator for 1 hour and serve cold.