RICOTTA AL CAFFE - (ED)
The optional splash of rum amplifies the flavor of the coffee, but there are other ways to adorn the ricotta: A grating of lemon zest adds bright notes, and toasted walnuts give pleasant crunch. As for which kind of coffee to use, a single origin will make a unique combination, while Hayes Valley Espresso will add notes of dark chocolate. If serving as a dessert, our Night Light Decaf works well.
1/2 cup (4 oz) ricotta
2 to 3 teaspoons caster sugar*
1 tsp finely ground coffee (like coffee ground for espresso or Turkish coffee)
Splash of rum (optional)
Use a wooden spoon or spatula to push the ricotta cheese through a fine-mesh sieve so that it’s texture is exceptionally smooth. In a medium bowl, combine the ricotta with two teaspoons of sugar and ground coffee.
Stir until combined, and taste. Add additional sugar if more sweetness is desired. Add the rum, if using, and stir to combine. If the mixture has become lumpy, push through sieve again. Chill for at least an hour in order to develop the flavors.
Spread on toast or serve alongside fresh fruit, like raspberries or strawberries.
Caster sugar, also called superfine sugar, can be made by blending granulated sugar in a food processor or blender for one to two minutes, until the sugar is the consistency of fine grains of sand.
Recipe inspired by Elizabeth David’s Ricotta al Caffè.
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