Coffee and Ricotta Cream
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 4-6 servings
A simple Italian dessert that's a cross between mousse, cheesecake filling and blancmange. Best served with your favourite digestif.
Add at least 8 hours to the prep to allow the dessert to chill and infuse.
Ingredients
- 500g ricotta
- 125g caster sugar
- 4 tbsp dark rum, brandy or marsala
- 125ml espresso or strong coffee
- Coffee beans, to decorate (optional) - some good quality dark chocolate drops could be used here
Method
Put the ricotta in a large bowl and, with a balloon whisk or immersion blender, whisk quickly, until smooth. Add the sugar, rum and coffee, and whisk again quickly, until smooth – do not overwork it.
Pour into small bowls or glasses, then chill for at least eight hours. Just before serving, top each bowl with a few whole coffee beans.
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