Coffee Ricotta Recipes

COFFEE RICOTTA CREAMS

Coffee Ricotta Creams image

Easy to make and no cooking involved. Cooking time indicated is standing and chilling time. Kaluha can also be used in place of rum or brandy.

Provided by CulinaryQueen

Categories Dessert

Time 2h15m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

4 tablespoons raisins
3 tablespoons rum (or brandy)
50 g golden caster sugar
6 tablespoons strong black coffee
250 g ricotta cheese
142 ml double cream
50 g dark chocolate, grated
icing sugar, for dusting

Steps:

In small bowl, mix together raisins, rum, sugar and 4 tablespoons of the coffee. Stir well and leave to sit for 1 hour.
Lightly beat ricotta to soften. Gradually beat in raisin mixture.
Whip the cream into soft peaks and fold into the ricotta with half of the chocolate.
Spoon into four glasses or serving dishes, drizzle over the remaining coffee and sprinkle with remaining chocolate.
Chill at least one hour and up to 4 hours. Dust lightly with icing sugar before serving.

RICOTTA CAPPUCCINO

Ricotta Cappuccino image

Provided by Giada De Laurentiis

Categories dessert

Time 1h20m

Yield 4 (1/2 cup) servings

Number Of Ingredients 7

Ingredients

1/2 cup sugar
1/2 vanilla bean
1 (15-ounce) container ricotta cheese
1/2 tablespoon instant espresso powder
1 (3-inch) biscotti, crushed
Pinch ground cinnamon
Pinch cocoa powder

Steps:

Place the sugar in a food processor. Cut the vanilla bean open lengthwise, scrape out the seeds, and place them in the food processor with the sugar. Run the machine to make vanilla sugar.
Place the ricotta and espresso powder in the food processor. Blend for 1 minute. Stop the machine to scrape down the sides with a rubber spatula. Blend for another minute. Spoon the mixture into 4 small coffee mugs. Cover and refrigerate for at least 1 hour and up to 1 day.
To serve, top the ricotta cappuccino with crushed biscotti. Sprinkle with cinnamon and cocoa powder.

COFFEE RICOTTA

Coffee Ricotta image

Number Of Ingredients 4

Ingredients

1 cup 8 (ounces) whole or part-skim ricotta cheese
1 tablespoon finely ground espresso coffee
1 tablespoon sugar
chocolate shavings

Steps:

In a medium bowl, whisk together the ricotta, espresso, and sugar until the mixture is smooth and the sugar is dissolved. (For a creamier texture, mix the ingredients in a food processor.) Spoon into parfait glasses or goblets and top with chocolate shavings. Serve immediately. VARIATION: For chocolate ricotta, substitute 1 tablespoon unsweetened cocoa for the coffee. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

RICOTTA-RAISIN COFFEE CAKE

Ricotta-Raisin Coffee Cake image

These few ingredients go together quickly so I can have a warm coffee cake to serve overnight guests for breakfast. If you don't have or don't like cardamom, substitute any sweet spice. I recommend ground nutmeg, cinnamon or allspice. -Carol Gaus, Elk Grove Village, Illinois

Provided by Taste of Home

Time 35m

Yield 12 servings.

Number Of Ingredients 8

Ingredients

1 loaf (1 pound) frozen bread dough, thawed
1 cup part-skim ricotta cheese
1/4 cup honey
1/4 teaspoon ground cardamom
1/4 teaspoon almond extract
1 cup golden raisins
1/4 cup confectioners' sugar
2 to 3 teaspoons fat-free milk

Steps:

On a lightly floured surface, roll dough into a 15x9-in. rectangle. In a small bowl, combine cheese, honey, cardamom and almond extract. Spread filling to within 1/2 in. of edges. Sprinkle with raisins. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Pinch ends together to form a ring., Place seam side down in a parchment-lined 9-in. round baking pan. Cover and let rise until doubled, about 30 minutes., Preheat oven to 350°. With a sharp knife, make 12 shallow slashes in top of coffee cake. Bake 20-25 minutes or until golden brown. Cool on a wire rack. In a small bowl, combine confectioners' sugar and milk; drizzle over cake.

Nutrition Facts : Calories 203 calories, Fat 3g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 240mg sodium, Carbohydrate 37g carbohydrate (18g sugars, Fiber 2g fiber), Protein 7g protein.

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