Italiancafericotta Recipes

ITALIAN CAFE RICOTTA

Steps:

• Combine the instant coffee and sugar in a small mixing bowl. Add the boiling water and stir to dissolve. Set aside to cool.
• With a blender or food processor, whip the ricotta and sour cream together until smooth. Add the cooled coffee mixture, rum (if using) and blend well. Cover and refrigerate at least 4 hours.
• Make the whipped cream: pour the heavy cream into a chilled mixing bowl and beat at medium speed until the mixture begins to thicken. Add the sugar and almond extract and continue to whip until the cream is stiff. Refrigerate until serving.
• To serve, melt the chocolate bits and spoon a bit of the melted chocolate into the bottom of a demitasse cup.
• Fill about 3/4 full with the ricotta mixture. Add another bit of melted chocolate, and a dollop of whipped cream.
• Garnish with chocolate curls or shavings and almonds.
• Serve immediately.

RICOTTA CAPPUCCINO

Steps:

• Place the sugar in a food processor. Cut the vanilla bean open lengthwise, scrape out the seeds, and place them in the food processor with the sugar. Run the machine to make vanilla sugar.
• Place the ricotta and espresso powder in the food processor. Blend for 1 minute. Stop the machine to scrape down the sides with a rubber spatula. Blend for another minute. Spoon the mixture into 4 small coffee mugs. Cover and refrigerate for at least 1 hour and up to 1 day.
• To serve, top the ricotta cappuccino with crushed biscotti. Sprinkle with cinnamon and cocoa powder.

RICOTTA COOKIES III

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a large bowl, cream together the 1 cup of butter and sugar. Beat in the eggs, one at a time, then stir in the ricotta cheese and vanilla. Combine the flour, baking powder and baking soda, stir into the ricotta mixture. Drop by rounded spoonfuls onto the prepared cookie sheet.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
• To make the frosting warm the milk, 1/2 teaspoon of butter and shortening, in a small saucepan. Cook over medium heat, stirring occasionally until solids are melted. Remove from heat and gradually stir in the confectioners' sugar and lemon extract. Dip each cookie into the icing then dip in colored sugar or sprinkles.