Whipped Coffee Ricotta Mousse INGREDIENTS 150 ml / heavy cream / double cream 3 tbsp confectioners sugar / icing sugar 500g ricotta cheese 2 tbsp espresso coffee (I make a little extra at breakfast, otherwise use instant espresso powder and dissolve 1 tsp in 2 tbsp hot water) 2 tsp coffee liqueur 3 tbsp toasted hazelnuts, rough chopped ½ oz dark chocolate, shaved
This creamy dessert comes from La Vita È Dolce written by Letitia Clark, a beautiful new release cookbook that I’m having a lot of fun with. Photographed by my dear friend Charlotte Bland who worked around multiple lockdowns in Sardinia, it’s left me craving a trip to the “Bel Paese” to eat sweet things. In the meantime this will do!
METHOD
-in a small bowl whip the cream to soft peaks -in another small bowl stir the sugar carefully into the ricotta to remove any lumps; fold in the whipped cream -stir the coffee and coffee liqueur into the cream mixture and divide into serving glasses or small bowls -refrigerate for an hour or overnight -top with hazelnuts and chocolate shavings right before serving
-Jane Mc-
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