Este pudim de requeijão e laranja é uma sobremesa elegante, sedosa e cheia de personalidade, onde a cremosidade do requeijão se une ao aroma fresco da laranja e ao toque delicado do mel. É uma opção perfeita para terminar um jantar especial ou surpreender convidados, com uma textura firme e delicada, que se desfaz na boca, e notas delicadas de amêndoa a completar o conjunto.

Ingredientes

  • 8 gemas e 4 ovos
  • 500g de requeijão (usei de vaca)
  • 6 c.s. de mel
  • Sumo e raspa de 2 laranjas
  • 4 c.s. de açúcar branco
  • 60g de miolo de amêndoa
  • Caramelo q.b.

Preparação

  1. Aqueça o forno nos 180ºC.
  2. Numa picadora coloque o miolo de amêndoa (sem pele) e pique até obter uma farinha fina.
  3. Num liquidificador (ou num copo de varinha mágica) coloque o requeijão escorrido, os ovos e as gemas, o mel, o açúcar, o sumo e raspa da laranja e triture até obter uma mistura homogénea.
  4. Prepare a forma do pudim, pincelando o seu interior com uma quantidade generosa de caramelo.
  5. Encha-a com o preparado anterior e coloque-a no forno durante 50-60 min (ou até que fique com uma consistência firme).
  6. Deixe arrefecer antes de desenformar.

Craving a pudding that’s both light and luxurious? Here’s your English version, ready for the spotlight!

Ricotta and Orange Pudding (Pudim de Requeijão e Laranja)

This Ricotta and Orange Pudding is an inviting cross between Portuguese tradition and Mediterranean freshness. The rich creaminess of ricotta (or Portuguese requeijão) is made lighter and deeper with orange zest and juice, sweetened with honey, and brought together with just enough egg to set into a luscious, creamy dessert that slices beautifully. A hint of almond runs through it, offering a subtle crunch and extra nuttiness; the whole thing is enveloped in golden caramel for a classic finish.

There’s no need for complicated techniques here. All you need is a blender and a little patience while the pudding sets slowly in the oven. Serve it chilled for the best texture—each slice perfectly silky, with the zing of orange and the warmth of honey shining through. You can keep it simple, or for a festive finish, decorate it with candied orange slices, toasted flaked almonds, or a drizzle of extra honey.

If you want to adapt the recipe, ricotta makes a fine substitute for Portuguese requeijão, and if you love texture, try adding some roughly chopped pistachios or using orange blossom honey for a floral twist. It’s deliciously versatile, and sure to please anyone who loves creamy desserts.

Ingredients

  • 8 egg yolks and 4 whole eggs
  • 500g ricotta cheese (Portuguese requeijão, preferably cow’s milk)
  • 6 tbsp honey
  • Zest and juice of 2 oranges
  • 4 tbsp caster sugar
  • 60g ground almonds (almond flour, made from skinless almonds)
  • Creamy caramel, for lining the mould

Method

  1. Preheat your oven to 180°C (160°C Fan / Gas Mark 4).
  2. Grind the blanched almonds in a food processor or chopper until you have a fine meal. Set aside.
  3. In a large blender or a tall jug using an immersion blender, combine the drained ricotta, eggs and yolks, honey, sugar, orange zest and juice, and ground almonds. Blend until you achieve a smooth, homogeneous mixture.
  4. Prepare your pudding mould by brushing the inside generously with caramel.
  5. Pour the pudding mixture into the prepared mould.
  6. Bake in the preheated oven for 50–60 minutes, or until the pudding feels just set and slightly firm in the centre. (You can bake in a bain-marie for extra smoothness if you like.)
  7. Remove from the oven and allow the pudding to cool completely. Chill in the fridge for at least a few hours (preferably overnight) before turning out of the mould.

Serve cold, in thick slices, and enjoy the creaminess with each lovely citrus-and-honey bite!