Ricotta semi freddo

Yield: 8 servings

Measure Ingredient
350 grams Ricotta; at room temperature
350 grams Mascarpone; at room temperature
1 teaspoon Rum
3 teaspoons Tia Maria or other coffee liqueur
1 teaspoon Vanilla essence
2 teaspoons Espresso ground Italian roast coffee
\N \N Icing sugar to taste
\N \N Whipped cream
\N \N Chocolate curls
\N \N Bitter chocolate squares


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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