Ricotta and Coffee Mousse (Spuma di Ricotta al Caffè)

The recipe for this elegant, easy-to-make dessert is based on one prepared at Ristorante Dattilo in Calabria.

Ricotta and Coffee Mousse (Spuma di Ricotta al Caffè) Ricotta and Coffee Mousse (Spuma di Ricotta al Caffè)
The recipe for this elegant, easy-to-make dessert is based on one prepared at Ristorante Dattilo in Calabria.
Yield: serves 6

Ingredients

  • 2 cups store-bought ricotta
  • 1 cup cold heavy cream
  • 13 cup sugar
  • 2 tbsp. instant espresso
  • 1 tbsp. powdered gelatin
  • Shaved chocolate

Instructions

  1. Purée ricotta in a blender until smooth. Transfer to a large bowl; set aside.
  2. Whip together heavy cream and sugar in a large bowl until soft peaks form. Set aside.
  3. Bring 14 cup water to a boil in a small saucepan; remove from heat. Whisk 2 tbsp. of the water with espresso in a small bowl. Whisk remaining water with gelatin in another small bowl until dissolved.
  4. Stir espresso mixture into ricotta, then gelatin mixture; fold in cream in 3 stages. Chill mixture for 1 hour, then transfer to a pastry bag fitted with a star tip. Pipe mixture into 6 sundae glasses; refrigerate until set, about 1 hour. Garnish with shaved chocolate.