Ricotta di bufala al café (buffalo ricotta with coffee)

Conjure up a taste of Italy with Patricia Michelson's simple yet stylish dessert combining quality ingredients to good effect
Ricotta di bufala al café (buffalo ricotta with coffee)
  • Rating:
  • Serves: 4
  • Prep Time: 10 minutes
  • Effort: easy

Ingredients

main

  • 250 g fresh, sieved buffalo milk ricotta cheese
  • 4 tbsp freshly ground coffee
  • 4 tbsp vanilla-scented icing sugar
  • Italian brandy or amaretto (almond liqueur), for drizzling

Method

1. Whisk the ricotta in a mixing bowl.

2. In a separate bowl mix the ground coffee with the icing sugar.

3. Place the ricotta on a serving plate in a nicely heaped mould. Sprinkle over the coffee-sugar mix, drizzle the Italian brandy around the edge of the plate and serve at once.

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