Ricotta and Coffee Cream

Simplicity says it all. This is one of the best and easiest dessert recipes we know. Use the best ricotta when you make this.

Makes 6 servings

11/2 pounds fresh ricotta

2/3 cup sugar

5 tablespoons dark rum

1/2 cup plus 2 tablespoons very strong espresso coffee

36 espresso coffee beans, for optional garnish

Put

11/2 pounds fresh ricotta

2/3 cup sugar

5 tablespoons dark rum

1/2 cup plus 2 tablespoons very strong espresso coffee, cooled

in the food processor and process to a creamy consistency. Pour the mixture into six individual glass dessert dishes and store in the refrigerator overnight. Just before serving you may optionally garnish each with six crisp coffee beans. Serve cold.

Adapted from Essentials of Classic Italian Cooking, by Marcella Hazan

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