Este pudim de requeijão com amêndoas é uma sobremesa rica e sofisticada, que combina a textura cremosa do requeijão com o sabor intenso da amêndoa e a doçura do caramelo. O praliné de amendoim salgado adiciona um contraste crocante e inesperado, elevando este pudim a um novo nível de indulgência. É a sobremesa perfeita para uma ocasião especial ou para terminar um jantar em grande estilo.

Ingredientes

  • 300g de Requeijão (usei Requeijão Teté de Cabra)
  • 60g de Amêndoa
  • 250g de Açúcar Branco
  • 1/2 Chávena de Leite
  • 6 gemas de Ovo
  • 1 c.chá de Canela em pó
  • Caramelo Líquido para untar a forma
  • 1/2 chávena de amendoim salgado
  • 1 chávena de chá de açúcar

Preparação

  1. Numa folha de papel vegetal coloque os amendoins dispersos.
  2. Numa frigideira coloque o açúcar e ligue o lume. Deixe que o açúcar ganhe a cor castanha característica do caramelo e despeje de imediato sobre os amendoins. Deixe arrefecer e solidificar completamente antes de utilizar.
  3. Pré-aqueça o forno a 175º, colocando dentro deste uma taça com água de forma a poder cozer o pudim em banho maria.
  4. Comece por pelar as amêndoa (caso não as tenha nessa forma). Aqueça uma panela com água e quando ferver coloque-as deixando ferver alguns minutos. Retire-as, passe por água fria e se apertar as amêndoas entre os dedos vê que a pele sai facilmente.
  5. Numa liquidificadora coloque todos os ingredientes (exceção do caramelo) e triture até obter uma massa uniforme.
  6. Unte a forma com caramelo líquido e coloque a massa dentro desta. Coloque a forma no banho maria e deixe cozer durante 70 a 90 minutos. O pudim está pronto quando tiver uma textura firme e ao picar com um palito, este sair limpo.
  7. Antes de desenformar deixe o pudim arrefecer durante pelo menos 6 horas no frigorífico (o ideal é deixar durante a noite).
  8. Desenforme e decore com pedaços de praliné.

Ready for a dessert that’s creamy, nutty, and oh-so-elegant? The English recipe is waiting for you.

Ricotta and Almond Pudding with Praline

This traditional Portuguese pudding, known as Pudim de Requeijão, is a beautiful, elegant dessert similar to a baked custard or a crustless cheesecake. It has a wonderfully smooth, rich texture from the ricotta cheese and ground almonds, all held together in a classic caramel-lined mould. Though it sounds sophisticated, it’s a surprisingly straightforward dessert to prepare.

The crowning glory of this pudding is the homemade salted peanut praline. This shatters into crunchy, sweet-and-salty shards that provide a fantastic textural contrast to the creamy pudding beneath. The combination of the smooth, almond-flavoured custard and the crunchy, salty caramel topping makes for a truly memorable dessert experience.

The key to a perfectly smooth custard is baking it in a bain-marie (water bath), which ensures it cooks gently and evenly without curdling. It’s also essential to let the pudding chill completely, ideally overnight, so it can set properly and be easily unmoulded.

Ingredients

**For the Peanut Praline:**

  • 1/2 cup of salted peanuts
  • 1 cup of caster sugar

**For the Pudding:**

  • 300g Ricotta cheese
  • 60g blanched almonds
  • 250g caster sugar
  • 1/2 cup of milk
  • 6 egg yolks
  • 1 tsp ground cinnamon
  • Liquid caramel sauce, to grease the mould

Method

  1. First, make the praline. Line a baking sheet with parchment paper and spread the salted peanuts out on it.
  2. In a heavy-based frying pan, heat the sugar over a medium heat without stirring. Let the sugar melt and caramelise, swirling the pan occasionally, until it turns a deep amber colour. Immediately pour the hot caramel over the peanuts. Let it cool and solidify completely.
  3. Preheat your oven to 175°C (350°F / Gas Mark 4). Place a deep roasting tin, large enough to hold your pudding mould, on the middle shelf of the oven and fill it with about 1 inch of hot water to create a water bath (bain-marie).
  4. If your almonds are not already blanched, you can peel them easily. Bring a small pot of water to a boil, add the almonds, and let them boil for one minute. Drain them and rinse with cold water. The skins should now slip off easily when you squeeze the almonds between your fingers.
  5. In a blender, combine all the pudding ingredients (ricotta, blanched almonds, sugar, milk, egg yolks, and cinnamon). Blend until you have a completely smooth and uniform mixture.
  6. Generously grease your pudding mould with the liquid caramel sauce. Pour the pudding mixture into the mould.
  7. Carefully place the pudding mould into the preheated water bath in the oven. Bake for 70 to 90 minutes. The pudding is ready when it is firm to the touch and a skewer inserted into the centre comes out clean.
  8. Once baked, remove the pudding from the oven and let it cool completely before refrigerating for at least 6 hours, or ideally overnight, to set fully.
  9. To serve, carefully run a knife around the edge of the pudding and invert it onto a serving plate. Break the cooled peanut praline into shards and use them to decorate the top of the pudding.