Ricotta Pudding with Orange Sauce

8 oz. fresh ricotta

¾ cups sugar

¼ cup 00 flour

3 whole eggs

1.5 oz. orange marmalade

2 large oranges

1 lemon

2/3 oz. cointreau

 

Mix the ricotta with 100 g of sugar, lemon zest, egg yolks, flour and work the mixture well. Whip the egg whites and add them to the mixture made with ricotta cheese, stirring from top to bottom. Butter and sugar the molds, fill them with the stuffing, cover them with a sheet of aluminum foil and put them in the steamer basket. Put 4 dl of water and the basket in the pressure cooker and cook for 15 minutes, after the first whistle. When cooked, remove the puddings from the pot and let them cool. Let the remaining sugar caramelize in a nonstick saucepan with a little water. When the sugar becomes a light caramel color, add the liqueur, orange juice, jam and the oranges peels cut into thin strips. Bring the mixture to a boil. Remove the pudding from the mold, serve it with the warm sauce and garnish it to your taste with the orange slices peeled with a knife, after having removed the white skin. Sprinkle with powdered sugar.