Ricotta and coffee cream
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calories: medium
category: dessert
cost: medium
difficulty: medium
preparation time: 20
Ingredients
Ricotta cheese 400 grams
Soluble coffee 30 grams
Sugar 60 grams
Sambuca liqueur as required
See our
Wine Tips
for your meals
Soluble coffee 30 grams
Sugar 60 grams
Sambuca liqueur as required
See our
Wine Tips
for your meals
Preparation Using a fork, mash the ricotta cheese in a bowl until it is creamy. Add the coffee and the sugar and mix well.
When the mixture is blended well, pour in a little Sambuca liqueur and go on stirring. Put the cream into dessert bowls.
Cover them with a sheet of transparent film and let them cool in the refrigerator for at least two hours. Before serving, garnish with chocolate flakes or coffee beans.
The Chef's tips Instead of using soluble coffee, you can use fresh cold coffee. Curiosity There are at least 60 kinds of coffee plants. The most famous is the Arabic kind, together with the Robust, Liberian and Excelsa types.
When the mixture is blended well, pour in a little Sambuca liqueur and go on stirring. Put the cream into dessert bowls.
Cover them with a sheet of transparent film and let them cool in the refrigerator for at least two hours. Before serving, garnish with chocolate flakes or coffee beans.
