Coffee Ricotta Creams Food

FRESH BERRIES WITH RICOTTA CREAM

Steps:

• Purée strawberries with apple juice in a blender until smooth. Spoon equal amounts of berry sauce into 4 cocktail or parfait glasses. Combine ricotta cream ingredients in a blender or food processor. Process until mixture is smooth, about 30 seconds. Spoon 1/4 of the ricotta cream into each glass and top with 1/4 cup strawberry slices. Refrigerate until ready to serve. Garnish each with a mint sprig and an edible flower, if desired, before serving.

RICOTTA CREAM

Steps:

• Whisk all the ingredients with a mixer on medium-high speed until thick, about 3 minutes. Press through a fine sieve into a bowl. Repeat, pressing 2 more times.

COFFEE RICOTTA CREAMS

Steps:

• In small bowl, mix together raisins, rum, sugar and 4 tablespoons of the coffee. Stir well and leave to sit for 1 hour.
• Lightly beat ricotta to soften. Gradually beat in raisin mixture.
• Whip the cream into soft peaks and fold into the ricotta with half of the chocolate.
• Spoon into four glasses or serving dishes, drizzle over the remaining coffee and sprinkle with remaining chocolate.
• Chill at least one hour and up to 4 hours. Dust lightly with icing sugar before serving.

ITALIAN CAFE RICOTTA

Steps:

• Combine the instant coffee and sugar in a small mixing bowl. Add the boiling water and stir to dissolve. Set aside to cool.
• With a blender or food processor, whip the ricotta and sour cream together until smooth. Add the cooled coffee mixture, rum (if using) and blend well. Cover and refrigerate at least 4 hours.
• Make the whipped cream: pour the heavy cream into a chilled mixing bowl and beat at medium speed until the mixture begins to thicken. Add the sugar and almond extract and continue to whip until the cream is stiff. Refrigerate until serving.
• To serve, melt the chocolate bits and spoon a bit of the melted chocolate into the bottom of a demitasse cup.
• Fill about 3/4 full with the ricotta mixture. Add another bit of melted chocolate, and a dollop of whipped cream.
• Garnish with chocolate curls or shavings and almonds.
• Serve immediately.

CHOCOLATE RICOTTA CREAM

Steps:

• Process cheese in food processor for 1 minute.
• Add honey, cocoa, vanilla and cinnamon.
• Process until smooth and creamy.
• Spoon into 6 wine glasses and garnish with almonds.

ESPRESSO-RICOTTA CREAM WITH CHOCOLATE ESPRESSO SAUCE

Steps:

• Line an 8-inch pie pan with plastic wrap. Combine the gelatin and cold water in a small saucepan. Let stand 5 minutes. Add the espresso and cinnamon. Stir over medium heat to dissolve the gelatin. Remove from the heat and add the vanilla.
• Puree the ricotta in a food processor, or press it through a fine sieve. Turn it into a medium bowl and stir in the espresso mixture, sugar, chocolate, and cream. Mix well. Spread in the pie pan, tapping to settle. Cover and chill 8 to 24 hours.
• To make the sauce, combine the espresso powder with the hot water in a small saucepan. Stir to dissolve. Blend in the cocoa, chocolate, and 1/3 cup sugar. Stir over low heat until the chocolate melts. Add the half-and-half, and heat until an instant-read thermometer reads 100 degrees. The sauce should be the consistency of thin cream. Remove from the heat and add the vanilla. Taste for sweetness, adding more sugar to taste. The sauce holds well, covered, for an hour or two. Stir as you rewarm it over medium heat before serving.
• Serve the ricotta cream cool, not cold, sliced into wedges. Drizzle each portion with 2 tablespoons of the warm sauce.

RICOTTA CREAM

Steps:

• In the bowl of a food processor, combine all the ingredients and mix until they are smooth. Put the cream in the refrigerator to chill slightly before serving.
• Serve over the oven-poached pears or any other warm fruit.