Ricotta With Coffee Ricotta Al Caffe Recipes

RICOTTA AL CAFFE

Steps:

• In large bowl, gently mix the ricotta, cocoa, lemon zest and espresso coffee in folding motions.
• Cover and refrigerate for a few hours for best results.
• Spoon mixture into small glasses.
• Pass honey to be drizzled over the top.
• Garnish with berries or sliced fruit.

COPPA AL CAFFE (ITALIAN COFFEE PARFAIT)

Steps:

• Place a medium mixing bowl in a large shallow pan of hot water. Place the egg yolks in the bowl, then whip in the sugar and liqueur with a hand mixer until the mixture is pale and lemony colored, and very thick. At this point, if you lift the beaters out of the mixture, the batter should create a ribbon that sits on the surface for a few seconds before it sinks inches This means your yolks are properly cooked. Remove the bowl from the water pan and set aside to cool.
• Add the mascarpone and instant coffee powder to the egg mixture. Using an electric mixer, whip the mixture just until stiff peaks form. Take care not to overwhip, or the mixture will separate.
• Layer the chocolate sauce and the cheese mixture in a serving glass, starting with the chocolate and ending with the cheese mixture (there should be at least 5 alternating layers. Garnish each serving with grated dark chocolate.
• Chill for at least 1 hour prior to serving to allow flavors to meld.

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.