Coffee Cream and Ricotta Dessert

Name: Coffee Cream and Ricotta Dessert
Prep time: 20 min
Cook time: 1 min
Total time: 21 min
Yield: 6
Ingredients: Fresh liquid cream 0.8 cup; Ricotta di bufala cheese 1 cup; Powdered sugar ¾ cup; Gelatin in sheets (2 sheets) 0.125 oz; Vanilla bean 1; Powdered coffee very fine ½ tsp; Coffee (concentrated espresso) 2 spoonfuls; Sugar ¾ cup; Coffee (concentrated espresso) 3.2 oz

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334

Calories per serving

Gluten Free

Energy Kcal 334
Carbohydrates g 46.6
of which sugars g 46.4
Protein g 5.4
Fats g 14
of which saturated fat g 8.45
Fiber g 0.2
Cholesterol mg 43
Sodium mg 49

Difficulty: Average
Prep time: 20 min
Cook time: 1 min
Serving: 6
Cost: Average
Note + 4 hours of cooling in the refrigerator

PRESENTATION

Rich flavor and creamy texture make ricotta coffee cream stand out on any dessert table. Soft, creamy spoonfuls blend the unmistakable boldness of espresso with the gentle sweetness of ricotta, creating a treat both adults and kids happily reach for after dinner or as an anytime pick-me-up. Modern families have discovered this Italian dessert really brightens up everyday meals or special celebrations...with a pretty, mousse-like smooth look and those coffee notes, it brings just enough something extra for birthdays, dinner parties, or that Friday night craving. People comment often about the way a touch of Frangelico liqueur weaves that warm, nutty twist right through the whipped coffee mix—yet the main impression is always just how COMFORTING and light it tastes. This recipe keeps the tradition of Italian espresso sweets alive, appealing to anyone excited for a quick but special moment, from busy home cooks to coffee-loving parents looking for reliable family desserts.

Most busy families appreciate quick coffee desserts that everyone can share with little effort—this easy ricotta dessert works really well here, especially when you want something sweet and a little fancy but without fuss. It always looks nice in simple cups, and parents often enjoy making each portion their own with crunchy add-ins or toppings (think cocoa dusting, chocolate curls, or even crushed biscotti for extra texture). Even the youngest family members go for just a spoonful of this kind of fluffy, creamy treat...their smiles say it all. When you need a crowd-pleaser, desserts with ricotta tend to check every box: soft, sweet, crowd-friendly, and super VERSATILE. Any time families gather, a creamy ricotta mix like this does the trick, holding up as a favorite both during holidays and pretty much any regular night. So many families tell me that easy coffee treats like these simply make dessert feel FRESH and fun—no complicated process required, just reliable, DELICIOUS comfort with a coffeehouse touch. Perfect choice for anyone who likes their desserts a little elegant, not too sweet, always satisfying, and really easy to personalize for everyone at the table.

INGREDIENTS

334

Calories per serving

Ingredients for the Semifreddos: Fresh liquid cream 0.8 cup (200 ml); Ricotta di bufala cheese 1 cup (250 g); Powdered sugar ¾ cup (100 g); Gelatin in sheets 0.125 oz (4 g) - (2 sheets); Vanilla bean 1; Powdered coffee ½ tsp - very fine; Coffee 2 spoonfuls - (concentrated espresso)

For the Coffee Caramel: Sugar ¾ cup (150 g); Coffee 3.2 oz (90 g) - (concentrated espresso)

Preparation

How to prepare Coffee Cream and Ricotta Dessert

To prepare the coffee cream and ricotta dessert, soak the gelatin sheets in some cold water 1 for at least 10 minutes. Meanwhile, place the ricotta, cream, powdered sugar 2, seeds from 1 vanilla bean, two tablespoons of concentrated espresso 3

and the coffee powder 4 into a blender, then blend everything for a few minutes until you obtain a creamy mixture 5. Pour the obtained mixture into a saucepan, place it on low heat, and slowly warm it up 6.

Once at temperature, drain and squeeze the gelatin sheets very well, then add them to the mixture and stir until completely dissolved (this will take a few minutes). Turn off the heat and pour the mixture into semifreddo molds 8. Let the mixture cool well in the molds and then transfer them to the refrigerator for at least 3-4 hours. Half an hour before serving the semifreddos, prepare the coffee caramel: put the sugar in a heavy-bottomed saucepan, and melt it completely over low heat 9,

until it reaches an amber color 10. At this point, incorporate 3 oz of espresso 11, still over low heat, and continue to stir to combine everything. Once you've achieved a smooth and fluid mixture, turn off the heat and let it cool, stirring occasionally. When your semifreddos are ready, remove them from the refrigerator and, to make it easier to extract them from the molds, dip them in hot water for a few seconds, then invert them onto a serving plate and remove them. Finally, garnish the desserts with coffee caramel and, if desired, with some roasted coffee beans (or, if you find them, chocolate coffee beans) 12.

Storage

Store the coffee cream and ricotta dessert in the refrigerator, sealed in an airtight container, for up to 3 days.
It cannot be frozen.

Advice

You can serve the coffee cream and ricotta dessert with coffee beans or chocolate-covered coffee beans. Alternatively, you can use curls of dark or gianduia chocolate.

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