A recipe from Rachel Roddy described as a cross between a mousse, a cheesecake filling and a blancmange. Serve with a glass of something- ideally more of what you have put in it.
Ingredients
- 500 g ricotta
- 125 g caster sugar
- 4 tbsp dark rum brandy or marsala
- 125 ml espresso or strong coffee
- coffee beans to decorate
Servings:
Instructions
- Put the ricotta in a large bowl and, with a balloon whisk or immersion blender, whisk quickly, until smooth. Add the sugar, rum and coffee, and whisk again quickly, until smooth – do not overwork it.
- Pour into small bowls or glasses, then chill for at least eight hours. Just before serving, top each bowl with a few whole coffee beans.
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