September 18, 2021

rubbedindetroit

Qualified food specialists

Coffee and whipped ricotta mousse recipe

1 min read

I add a dash of Marsala because I use it in my tiramisu, so I always have it hanging about, and its woodiness works brilliantly with coffee. You can add rum or brandy or amaretto as you see fit. I like to serve it in little glass bowls with a light dusting of toasted hazelnut and dark chocolate on the top.

Prep time: 10 minutes, plus 2 hours chilling 

SERVES

three to four

INGREDIENTS

  • 150ml double cream
  • 250g ricotta
  • 3 tbsp icing sugar
  • 2 tbsp strong espresso coffee
  • 2 tsp Marsala
  • Crushed amaretti or cantucci biscuits (optional)

To decorate

  • 10g dark chocolate
  • Handful of toasted hazelnuts

METHOD

  1. Whisk the cream to form soft peaks in a mixing bowl. Set aside.
  2. Whisk the ricotta and icing sugar in a separate bowl until smooth. Add the coffee and Marsala, and whisk until incorporated. Fold the cream into the ricotta mixture.
  3. Spoon into your chosen serving vessels (layering with biscuits if you wish) and chill in the fridge for at least two hours before serving.
  4. To serve, grate the chocolate over the top and sprinkle with the toasted hazelnuts.

⇢ Cook’s tip

If you want to make this into a more substantial and fancy pudding you can layer it up in glasses with some crushed biscuits or soaked trifle sponges in between.

Recipe from La Vita è Dolce: Italian-inspired Desserts by Letitia Clark (Hardie Grant, £26). Order your copy from The Telegraph Bookshop 

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