Yield: 4 servings
|48 \N||Amaretti cookies|
|½ cup||Graham cracker crumbs|
|1 \N||Stick butter, melted|
|4 tablespoons||Cold water|
|½ cup||Strong espresso coffee|
|1 \N||15-ounce container ricotta|
|½ teaspoon||Pure vanilla extract|
|¾ cup||Heavy cream|
|1 tablespoon||Toasted almonds|
Preheat oven to 400 degrees. Butter a 10-inch springform pan.
Using a rolling pin crush amaretti cookies to fine crumbs. Set aside ½ cup of crumbs and transfer remaining crumbs to a bowl; add graham crackers and stir in melted butter. Press crumb mixture on bottom and halfway up sides of springform pan. Bake 5 minutes; cool completely.
In a small bowl sprinkle gelatin over cold water and let soften. In a large bowl combine hot espresso with sugar and gelatin mixture and stir to dissolve. Let cool slightly. Add ricotta cheese and beat until smooth. Stir in vanilla. In a chilled bowl whip ½ cup of the cream to stiff peaks; fold into coffee mixture. Pour half of coffee mixture into crust, top with reserved amaretti crumbs and cover with remaining coffee mixture. Smooth top. Chill overnight.
To serve, run a knife around edge of pan to loosen and carefully remove springform rim. Whip remaining ¼ cup heavy cream flavored with cinnamon to stiff peaks, transfer to a pastry tube and pipe decorative rosettes on cake. Sprinkle with toasted almonds.
Yield: 10 servings
TASTE SHOW #TS4614