Colce Con Ricotta E Caffe - Coffee and Ricotta Dessert
1 1/4 lbs. whole milk Ricotta cheese, well drained
1/2 cup whole milk
4 tsp. sugar
3/4 cups espresso coffee, room temperature
5 almond biscotti cookies. Small sized can be used.
Chocolate coffee beans to garnish
Amaretto de Sarrono liquor
In a food processor with plastic blade, place ricotta cheese, milk, and sugar with espresso coffee. Mix all until smooth and creamy. Drizzle Amaretto liquor over the biscotti, add cookies and pulse a few seconds more. Spoon into small bowls or dessert cups. Place a dollop of fresh whipped cream on top and garnish with a few chocolate coffee beans and crumbed almond biscotti. Served chilled.
You can also make like a parfait. On the bottom of the glass start with Ricotta mixture, then whipped cream, then crushed biscotti then repeat until filled. Garnish with chocolate coffee beans and one biscotti cookie.Download Printable PDF Back to Recipes Page
Sing . Cook . Eat. Enjoy!
— Andy LoRusso