I do like seeing how one recipe can be twisted to create another. This was adapted from the Budino di Ricotta made earlier. The major difference is in the treatment of the egg yolks. Here they are whipped with the sugar until light and fluffy. This gives extra lift when baking.
Presentation wise, I've served it in soufflé dishes that have been coated with butter and dusted with caster sugar. Finally I've studded each pot with caster sugar dusted red flame grapes.
To make 4:
2 eggs, separated
1 teaspoon vanilla paste
¼ cup caster sugar
24 red grapes, washed, dried and then tossed with a little caster sugar
extra caster sugar and butter for moulds
Preaheat oven to 180°C/350°F.
Butter 4 soufflé moulds and coat each in caster sugar. This creates a lovely sweet crust on each pudding.
Beat the egg yolks, vanilla paste and sugar until light and creamy.
Beat the egg whites until soft peaks form.
Sieve the ricotta into the egg yolk mix. Stir to combine. Add a third of the egg whites and mix. Then fold in the remainder.
Spoon out into the moulds, press 6 red grapes into each dish. Dust over with a mix of icing sugar and ground cinnamon.
Cook for 20-25 minutes until puffed and lightly coloured.
Dust with icing sugar and serve immediately. Like soufflé's these will lose a bit of rise as they cool.