Bicchiere ricotta e caffè / Dolci al caffè

sugar

🥗Healthier: honey

💰Cheaper: agave syrup

Honey adds sweetness with fewer calories.

dark chocolate shavings

🥗Healthier: cacao nibs

💰Cheaper: milk chocolate shavings

Cacao nibs are lower in sugar.

whipped cream

🥗Healthier: coconut cream

💰Cheaper: heavy cream

Coconut cream is dairy-free and adds flavor.

Preheat the oven to 200°C.

Roll out the puff pastry and sprinkle with muscovado sugar.

Place a sheet of parchment paper on top of the puff pastry.

Put another baking tray on top to compress the pastry and prevent it from rising too much.

Bake in the oven for about 30 minutes.

Soak two sheets of gelatin in water.

Sift the ricotta to make it smooth.

Prepare a double espresso and add half a shot glass of rum (omit rum if serving to children).

Sweeten the espresso with four heaping teaspoons of muscovado sugar.

Pour the sweetened espresso into the ricotta and mix until smooth, checking for lumps.

In a saucepan, heat the espresso until it almost boils, then remove from heat.

Squeeze excess water from the gelatin and add it to the hot espresso, stirring until dissolved.

Take a spoonful of the ricotta mixture and mix it into the espresso to temper the temperature.

Combine the gelatin and espresso mixture with the ricotta and mix well.

Cover the mixture with plastic wrap and refrigerate for at least one hour until set.

Once the puff pastry is baked and crispy, break it into pieces.

In a serving glass, layer the broken puff pastry and the ricotta mixture using a piping bag.

Top with additional pieces of puff pastry as a garnish.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens