| 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.
A Message from our Provider:
“Every good thing you have ever enjoyed comes from God”