Ricotta al Caffe
Ricotta al Caffe is one the easiest desserts you can make and it's perfect on a hot summer day. Creamy ricotta mixed with espresso and a cheeky splash of Frangelico liqueur.
Servings: 4 servings
Ingredients
- 1 cup (250g) ricotta , drained
- 1 single espresso (2 tablespoons)
- 2 tablespoons caster sugar (can also use granulated)
- 2 teaspoons Frangelico liqueur
- Dark chocolate for grating on top
Instructions
- Brew your espresso and let it go completely cold.
- Drain the ricotta from any excess liquid. Put it in a mesh sieve over a bowl and let it drain while your coffee is cooling.
- Put the drained ricotta and sugar in a bowl and mix until smooth.
- Add the espresso and Frangelico and mix it into the ricotta.
- Spoon the ricotta al caffe into small glasses or ramekins. Although you can serve this right away I like to chill it in the fridge for at least 1 hour to thicken slightly.
- Serve with shavings or grated dark chocolate on top.
Notes
- Go a step further - you can layer this delicious mixture with crispy amaretti cookies or even savoiardi (lady fingers). If using Savoiardi I'd dunk them in milk or for an extra boozy kick, brush them in liqueur. Do this in small glasses for an individual tiramisu-style dessert.
Nutrition
Calories: 132kcal | Carbohydrates: 8g | Protein: 7g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 2g | Cholesterol: 30mg | Sodium: 50mg | Potassium: 63mg | Sugar: 6g | Vitamin A: 263IU | Calcium: 123mg | Iron: 0.2mg
