Greixera de brossat

Brossat (fresh ricotta) pudding

Ingredients:
300 g fresh cheese (brossat/ricotta-style), 200 g sugar, 4 eggs, grated lemon zest, 2 teaspoons ground cinnamon, olive oil, 100 g pine nuts, 100 g currants, 1 small glass of sweet wine (or Málaga wine), lard and Menorca honey.

Method:
A few hours before preparing the dish, soak the currants in the sweet wine. Afterwards, drain them well.

If you have a food processor, blend the sugar with the lemon zest until you obtain a fragrant powdered sugar. In a frying pan with a few drops of olive oil, toast the pine nuts.

Beat the lemon sugar with the eggs and ground cinnamon. Once well mixed (it will become foamy), gradually add the fresh cheese, pine nuts and currants until you get a smooth mixture.

Grease a mould with lard, then pour in the mixture and bake for about 20 minutes at 180°C (the oven should be preheated).

Remove from the oven and let it cool before unmoulding.

Once cut into portions, drizzle with a generous spoonful of Menorca honey and serve.