Coffee and Ricotta Cream (4-6)

A recipe from Rachel Roddy described as a cross between a mousse, a cheesecake filling and a blancmange. Serve with a glass of something- ideally more of what you have put in it.

Coffee and Ricotta Cream (4-6)
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Coffee and Ricotta Cream (4-6)
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Ingredients
Servings:
Instructions
  1. 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.
  2. 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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