Coffee ricotta with chocolate amaretti pieces
A ricotta cream flavoured with espresso, just sweet enough, with crumbled chocolate amaretti and a dusting of cocoa.
A recipe from the ITALAZA kitchen
Preparation 10 min · Cooking 5 min (not counting bringing the water to the boil)
A little longer than planned: 15 min.
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In the kitchen 7 steps
- Brew a strong coffee with the ground coffee (20 g) and water (120 ml) in a moka pot.
- Pour it into a well-chilled bowl and stir for a few moments to cool it down.
- Whip the well-chilled cream (120 ml) until it holds its shape.
- In a mixing bowl, beat the ricotta (400 g) with the icing sugar (80 g) until smooth, then gradually whisk in the cooled coffee.
- Gently fold in the whipped cream with a spatula, lifting the mixture as you do so.
- Divide among glasses or small cups.
- Crumble the amaretti (60 g) over the top and sprinkle with cocoa (8 g) just before serving.
Tip: The coffee must be cold before you mix it in: if it is still hot, it will deflate the cream and make the ricotta too runny.
Probably contains: eggs, soya, milk, nuts · check the labels
Product labels: CafeMoka Miscela Bar Espresso – Ground Coffee, Falcone Chocolate Amaretti – Abruzzo Recipe, Cacao Amaro Perugina – Bitter Cocoa Powder