Ricotta and Coffee Mousse (Spuma di Ricotta al Caffè)

Photo by Lisa M.
Adapted from saveur.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from saveur.com

Ingredients

  • 2

    cups store-bought ricotta

  • 1

    cup cold heavy cream

  • 1/3

    cup sugar

  • 2

    tbsp. instant espresso

  • 1

    tbsp. powdered gelatin

  • Shaved chocolate

Directions

1. Purée ricotta in a blender until smooth. Transfer to a large bowl; set aside. 2. Whip together heavy cream and sugar in a large bowl until soft peaks form. Set aside. 3. Bring ¼ cup water to a boil in a small saucepan; remove from heat. Whisk 2 tbsp. of the water with espresso in a small bowl. Whisk remaining water with gelatin in another small bowl until dissolved. 4. Stir espresso mixture into ricotta, then gelatin mixture; fold in cream in 3 stages. Chill mixture for 1 hour, then transfer to a pastry bag fitted with a star tip. Pipe mixture into 6 sundae glasses; refrigerate until set, about 1 hour. Garnish with shaved chocolate.

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