Name: Ricotta Semi Freddo
Ingredients: 350 g Ricotta; at room temperature; 350 g Mascarpone; at room temperature; 1 ts Rum; 3 ts Tia Maria or other coffee liqueur; 1 ts Vanilla essence; 2 ts Espresso ground Italian roast coffee; Icing sugar to taste; Whipped cream; Chocolate curls; Bitter chocolate squares

CATEGORY	CUISINE	TAG	YIELD
Dairy	Italian	Umbrian, Kitchen	8	servings

INGREDIENTS

350	g	Ricotta; at room temperature
350	g	Mascarpone; at room temperature
1	ts	Rum
3	ts	Tia Maria or other coffee liqueur
1	ts	Vanilla essence
2	ts	Espresso ground Italian roast coffee
		Icing sugar to taste
		Whipped cream
		Chocolate curls
		Bitter chocolate squares

INSTRUCTIONS

GARNISH
Beat the ricotta and mascarpone together in a bowl, using a wooden spoon.
(Do not attempt to do this in a food processor, as the mixture will go very
runny). Beat in the rum, Tia Maria, vanilla essence and ground coffee. Add
icing sugar to taste. Carefully spoon into small ramekin dishes, piling the
mixture in high.
Place the ramekins in the freezer for 2 hours. Transfer to the refrigerator
for 30 minutes before serving to soften slightly. The dessert should only
just be frozen or very chilled. Just before serving top each serving with a
spoonful of whipped cream and a sprinkling of chocolate curls.
Set on saucers and serve immediately, with squares of bitter chocolate.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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