Our New Favorite Mousse: Spuma di Ricotta al Caffe
The amazing people at Saveur have done it again! At Peter Salerno Inc., we’re just crazy about this recipe. It’s a bold new take on a classic Italian dessert. You’ve probably had ricotta mousse (spuma di ricotta) if you love Italian desserts – but have you ever tried adding the flavor of coffee?
The result is a stunning ricotta and coffee mousse (spuma di ricotta al caffe) that will leave your taste buds at a loss for words. Equal parts light and rich, sweet and savory, it’s the perfect compliment to a great meal or an amazing cup of coffee.
(Just think: now you can have the world’s best cup of coffee brewed right from your smartphone or tablet by ordering TopBrewer from us, and pair it with this amazing mousse!)
Scroll down for this fantastic recipe, courtesy of Saveur!
Recipe: Ricotta and Coffee Mousse (courtesy of Saveur)
2 cups store-bought ricotta
1 cup cold heavy cream
⅓ cup sugar
2 tbsp. instant espresso
1 tbsp. powdered gelatin
1. Purée ricotta in a blender until smooth. Transfer to a large bowl; set aside.
2. Whip together heavy cream and sugar in a large bowl until soft peaks form. Set aside.
3. Bring ¼ cup water to a boil in a small saucepan; remove from heat. Whisk 2 tbsp. of the water with espresso in a small bowl. Whisk remaining water with gelatin in another small bowl until dissolved.
4. Stir espresso mixture into ricotta, then gelatin mixture; fold in cream in 3 stages. Chill mixture for 1 hour, then transfer to a pastry bag fitted with a star tip. Pipe mixture into 6 sundae glasses; refrigerate until set, about 1 hour. Garnish with shaved chocolate.