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6 services
Shopping List
1½ pounds fresh ricotta
⅔ cup sugar
5 tablespoons dark rum
½ cup plus 2 tablespoons very strong espresso coffee
36 espresso coffee beans, for optional garnish
Put
- 1½ pounds fresh ricotta
- ⅔ cup sugar
- 5 TBL dark rum
- ½ cup plus 2 TBL very strong espresso coffee, cooled
in the food processor and process to a creamy consistency. Pour the mixture into six individual glass dessert dishes and store in the refrigerator overnight. Just before serving you may optionally garnish each with six crisp coffee beans. Serve cold.
Adapted from Essentials of Classic Italian Cooking, by Marcella Hazan