Italian Cafe Ricotta
"A rich, thick dessert. It is served elegantly in a demitasse cup. From "The Best of Ethnic Home Cooking" my Mary Poulos Wilde. The passive (cooking) time is chilling time, so start at least 6 hours before serving."
photo by Boomette
- Ready In:
- 4hrs 20mins
- Ingredients:
- 12
- Serves:
-
6-8
ingredients
- 3 tablespoons instant coffee
- 1⁄4 cup sugar
- 1⁄4 cup boiling water
- 1⁄2 lb ricotta cheese
- 1⁄2 lb sour cream
- rum, to taste (optional)
- 1⁄2 pint heavy whipping cream
- sugar, to taste
- 1⁄2 teaspoon almond extract
- 6 ounces semi-sweet chocolate bits
- chocolate curls (optional) or chocolate shavings (optional)
- toasted slivered almonds (optional)
directions
- Combine the instant coffee and sugar in a small mixing bowl. Add the boiling water and stir to dissolve. Set aside to cool.
- With a blender or food processor, whip the ricotta and sour cream together until smooth. Add the cooled coffee mixture, rum (if using) and blend well. Cover and refrigerate at least 4 hours.
- Make the whipped cream: pour the heavy cream into a chilled mixing bowl and beat at medium speed until the mixture begins to thicken. Add the sugar and almond extract and continue to whip until the cream is stiff. Refrigerate until serving.
- To serve, melt the chocolate bits and spoon a bit of the melted chocolate into the bottom of a demitasse cup.
- Fill about 3/4 full with the ricotta mixture. Add another bit of melted chocolate, and a dollop of whipped cream.
- Garnish with chocolate curls or shavings and almonds.
- Serve immediately.
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Reviews
-
I did half the recipe. I used splenda instead of sugar. And I did like Maito and used half of the sour cream (fat free). I was lazy and didn't do the whipped cream, but used store-bought whipped cream. Thanks Susiecat Too. Made for Top Favorites of 2008 tag games -
Excellent! Great flavor. This is such a wonderful dessert to impress company! I will make this during the holidays. -
This had very great flavor to it. Easier to put together then I thought. I made all three parts in advance and then assembled it on site. (just had to warm the chocolate a bit) I sweetened my whipped cream with maple syrup as I always do. My ricotta mixture was very soupy though. I couldn't get mine to layer nicely. I used quality ingredients...I sure would like to know what went wrong at presentation time. Anyway, it was still fun to eat. I took it for a dessert for a dinner we were invited to and it was well received...requests for the recipe were made. made for my Babes for ZWT4 Zingo. -
Wow! This was delicious. I made a lighter version with nonfat sour cream/whipped cream and low fat ricotta. I halved the sour cream, so you could really taste the ricotta, and used about 3/4 tsp of dark rum. The only caveat here is make sure your chocolate has cooled down before topping the cold ricotta, or it will harden up pretty quickly (still yummy, but better if it is soft). This has great flavors and was truly amazing for a third of the fat!
RECIPE SUBMITTED BY
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I am a busy mom of small children by day, and I work part-time as a doctor at night. I am trying to find the ever-elusive balance between career-track and mommy-track. Cooking and baking bring me joy, and I love to see my kids eat healthy homemade foods. I have relatives with a local organic farm, so I use their produce as much as possible. Yum!
After some trial and error with rating recipes for various contests and tag games, I think I will from now on stick to the definitions provided by Zaar:
3 stars means I liked it! I might have had to make some adjustments, though.
4 stars means I LOVED it! Almost no adjusting was necessary.
5 stars means one of the most outstanding things I have ever tasted! Stands, as is, as a fabulous dish.
I can't imagine giving only 1 or 2 stars -- that would mean that I either picked a recipe that I should have known wouldn't suit my taste, or that I really messed up while making the recipe.
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