-
1
Place the ricotta in a fine mesh sieve or in a colander lined with cheesecloth, cover with plastic wrap, refrigerate, and allow to drain overnight.
-
2
It should be very well drained.
-
3
While the ricotta is draining, combine the candied orange rind and brandy and let sit, covered, until the orange has absorbed some of the brandy.
-
4
Once the ricotta is well-drained, transfer to a bowl, add 1/2 cup of the superfine sugar and mix well.
-
5
Add the egg yolks, 1 at a time, and mixing well after each addition.
-
6
Add the salt, potato starch, grated orange zest, cinnamon and nutmeg.
-
7
Stir to combine well then cover with plastic wrap and refrigerate for at least 1 hour before using.
-
8
Preheat the oven to 375 degrees F. Lightly butter 8 1/2-cup ramekins and coat each ramekin with some of the granulated sugar.
-
9
Beat the egg whites until foamy.
-
10
While continuing to beat, add the remaining 1/4 cup sugar little by little and continue beating until the whites form soft peaks.
-
11
Drain the orange rind and discard any unabsorbed brandy.
-
12
Add the drained orange rind and the egg whites to the ricotta mixture and fold in gently but thoroughly.
-
13
Divide the mixture evenly among the ramekins and place the ramekins in a baking dish.
-
14
Add enough hot water to come almost to the level of the ricotta filling and bake, uncovered, until the timballi are puffed and golden, about 25 minutes.
-
15
Place the cocoa powder in a small sieve and sprinkle cocoa powder over the tops of the timballi.
-
16
Serve immediately.
-
17
(Alternatively, timballi may be served either warm or at room temperature.)
