One of the easiest desserts to make, this delicious combination of ricotta and coffee takes just minutes in the food processor. It may be made a day ahead. (In fact, it tastes even better once the flavors have mellowed.)Ingredients : (seves 6-8)
1/4 cup very strong espresso
2 teaspoons vanilla extract
2 tablespoons sugar
1 pound high-quality whole-milk ricotta
1/3 cup sugar
unsweetened chocolate powder and coffee beans for decorations
In a food processor or blender combine the ricotta, coffee or espresso and sugar.Process for 2 minutes untill the mix appears smooth.
When done, spoon the ricotta mousse into 6-8 small glass goblets or dessert bowls, cover with cling-wrap and refrigerate 8 to 24 hours.
Before serving the cream, sprinkle with some chocolate powder and decorate each bowl with 1 or 2 coffee beans.
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