Best Ricotta Al Caffe Recipes
RICOTTA AL CAFFE
Lovely dessert to have ready in the refrigerator.If you want a more substantial dessert, you should pass some plain cookies or biscotti.
Provided by Sageca
Categories Dessert
Time 3h15m
Yield 6 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 88.1, Fat 0.1, SaturatedFat 0.1, Sodium 2.7, Carbohydrate 23.8, Fiber 0.4, Sugar 23.2, Protein 0.3
COPPA AL CAFFE (ITALIAN COFFEE PARFAIT)
I haven't tried this yet, but it's another yummy-looking recipe adapted from a new Italian cookbook I just bought ("One Pot Italian" by Massimo Capra). Cook time is chilling time, and cook/prep times are estimates. Posted for ZWT
Provided by Muffin Goddess
Categories Dessert
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 430.6, Fat 11.9, SaturatedFat 4.9, Cholesterol 237.5, Sodium 273.7, Carbohydrate 66.8, Fiber 2.1, Sugar 43.6, Protein 6.6
ITALIAN CAFE RICOTTA
A rich, thick dessert. It is served elegantly in a demitasse cup. From "The Best of Ethnic Home Cooking" my Mary Poulos Wilde. The passive (cooking) time is chilling time, so start at least 6 hours before serving.
Provided by Susiecat too
Categories Dessert
Time 4h20m
Yield 6-8 serving(s)
Number Of Ingredients 12
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.
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