Method:

Preheat Oven: Preheat your oven to 350°F (180°C). Line a baking tray with parchment paper to prevent sticking.

Prepare the Ricotta Mixture: In a large bowl, whisk together the ricotta, sugar, egg, vanilla extract, lemon zest, and salt until smooth. Ensure everything is well combined.

Add Flour: Gradually add the flour to the mixture, stirring until you have a thick but smooth batter. If you need a gluten-free version, simply substitute the flour with a gluten-free blend.

Shape the Ponds: Using a spoon, scoop the batter into small mound shapes and place them onto the prepared baking tray. Leave some space between each one, as they will spread slightly while baking.

Bake: Bake for 20-25 minutes, or until golden and slightly firm to the touch. They should have a slight puff and a beautiful golden-brown top.

Cool and Serve: Allow them to cool for a few minutes before dusting with powdered sugar. Serve warm or at room temperature for the best experience.

Variations:

Chocolate Ricotta Ponds: Add cocoa powder to the batter for a chocolatey twist.

Vegan Version: Replace the egg with a flaxseed egg (1 tbsp ground flaxseed mixed with 3 tbsp water). Ensure you use dairy-free ricotta if needed.

Fruit Add-ins: Fold in small berries like blueberries or raspberries into the batter for a fresh flavor.

#Ricotta Ponds

Tips:

Storage: These can be stored in an airtight container for up to 3 days at room temperature. You can also freeze them for up to 1 month.

Lemon Substitute: If you're not a fan of lemon zest, try substituting it with orange zest or even a bit of cinnamon for a different flavor profile.