Coffee Ricotta and Cream Dessert
Category: Desserts
Servings: 6
Ingredients
| Ingredient | Quantity |
|---|---|
| Fresh liquid cream | 200ml |
| Buffalo ricotta cheese | 250g |
| Powdered sugar | 100g |
| Gelatin sheets | 4g |
| Vanilla pod | 1 |
| Ground coffee | ½ tsp |
| Espresso coffee | 2 tbsp |
| Sugar | 150g |
| Espresso coffee (for caramel) | 90g |
Instructions
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Prepare the Gelatin: Start by soaking the gelatin sheets in a bowl of cold water for at least 10 minutes. While the gelatin softens, you can move on to the next steps.
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Make the Cream Mixture: In a blender or food processor, combine the fresh liquid cream, powdered sugar, the seeds scraped from the vanilla pod, ground coffee, and two tablespoons of concentrated espresso coffee. Blend until smooth and creamy, which should take just a few minutes.
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Heat the Cream: Pour the creamy mixture into a saucepan and place it on low heat. Gently heat the mixture, stirring occasionally, until it reaches a warm temperature. Be careful not to let it boil.
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Add the Gelatin: Once the mixture is warmed, squeeze out any excess water from the gelatin sheets. Add the gelatin to the warm cream mixture and stir well until the gelatin is completely dissolved. This should only take a few minutes.
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Chill the Dessert: Remove the saucepan from the heat. Pour the mixture into individual dessert molds and set it aside to cool at room temperature. Once the mixture has cooled, transfer the molds to the refrigerator and allow them to chill for at least 3-4 hours, or until the semifreddos have fully set.
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Make the Coffee Caramel: About 30 minutes before serving, prepare the coffee caramel. In a small, heavy-bottomed saucepan, add the sugar. Place the saucepan over low heat and allow the sugar to melt, stirring occasionally, until it turns a rich amber color.
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Incorporate the Coffee: Once the sugar has melted and reached the desired amber color, carefully add the 90g of espresso coffee. Keep the heat low and stir constantly to combine the sugar and coffee into a smooth, fluid caramel. Allow the mixture to cook for a few more minutes, then remove from the heat and let it cool slightly. Stir occasionally as it cools to maintain its smooth texture.
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Unmold the Semifreddos: When the semifreddos have fully set, remove them from the fridge. To help with unmolding, dip the bottom of each mold into warm water for a few seconds, which will loosen the dessert from the sides of the mold. Gently invert the molds onto serving plates to release the semifreddos.
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Serve and Garnish: Drizzle the coffee caramel over the top of each semifreddo. For an extra touch of elegance, you can garnish with toasted coffee beans or, if available, chocolate-covered coffee beans for a rich and delightful contrast.
Tips:
- Make sure the gelatin is properly dissolved to avoid any lumps in the dessert.
- You can adjust the amount of ground coffee and espresso according to your personal preference for a stronger or milder coffee flavor.
- For a more indulgent touch, consider serving this dessert with whipped cream or a scoop of vanilla ice cream.
Enjoy this creamy, coffee-infused dessert that combines the richness of buffalo ricotta with the bold flavors of espresso and caramel for a delightful treat! Perfect for any special occasion or simply as a way to end a meal with a sweet and indulgent touch.
