Espresso Ricotta Cream
Prep: 10 Minutes | Cook: 5 Minutes | Resting Time: 2 Hours | Total: 24 Hours 15 Minutes
Makes 6 Servings
Ingredients
1.5 lb Fresh Ricotta
2/3 cup Sugar
1/2 cup Espresso (chilled)
1 tbsp Vanilla Extract
Optional: 1/4 cup heavy cream + 1/4 cup sugar
Recipe
Make espresso in advance and chill in the refrigerator. The espresso doesn’t have to be cold, but if it’s too hot it can affect the texture of the ricotta
In a large bowl whisk together ricotta, sugar, chilled espresso and vanilla extract. The mixture should start to get a little thick, and bubbly as you whisk it. Once the mixture is fully uniform and has gained some volume due to the whisking transfer to the refrigerator to chill and settle overnight.
If you want a thicker dessert, you can whip 1/4 cup heavy cream with 1/4 cup sugar into the mixture. Before adding to the mixture, whip the heavy cream until it forms stiff peaks.
After chilling overnight, serve in small containers with a dusting of coffee powder or an espresso bean.
Why the Recipe Works
After a heavy or savory meal the best dessert is one that is light and cleanses you pallet. The creaminess of fresh ricotta, with the bite and slight acidity of espresso is balanced with the sweetness from the sugar and vanilla. The vanilla and coffee also give a very refreshing smell to the dessert.
If you just finished a light dinner, for example one with fish or pasta with a thin red sauce, making the heavy cream version of the recipe would be a good way to round out the meal. While the dessert still feels light due to the creaminess of the ricotta, heavy cream gives the dessert a little more structure, while all the other flavors remain the same
The best part of the recipe is that it takes about 5 minutes to put together and is a wonderful way to share a delicious dessert without a lot of active time cooking