Ricotta – Flammeri

by Editorial Staff

Summary

Prep Time	20 mins
Total Time	3 hrs 20 mins
Course	Dessert
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

Remove some of the milk and dissolve starch in it. Whisk egg yolks and add to them.
Bring the rest of the milk, sugar and butter to the boil in a saucepan. Just before the milk boils, pour in the starch-egg-milk, stirring constantly. Reduce the heat and simmer for a few minutes until the mixture thickens significantly. Take the saucepan off the heat and let the mixture cool down a bit.
In the meantime, lightly grease a custard tin of approx. 1 liter and beat the egg white until stiff. Stir the ricotta until smooth, add to the mixture and then carefully fold the egg whites into the lukewarm mixture.
Pour the flammeri into the prepared form and leave to cool for at least 3 hours.
Carefully turn the flammeri out onto a plate and garnish with fruit as desired.
Tip:
Can also be prepared in smaller forms and is therefore a popular component in a dessert variation. Otherwise it also tastes lukewarm.
If you want the mixture to be firmer, you can stir in 2 - 3 sheets of gelatine according to the instructions on the package.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.