Fresh sweet with coffee and ricotta cheese

6 t. espresso coffee espresso ready, hot
250gr. rica
4 tsp. soup raisins
3 tsp. rum or brandy soups
50gr. Brown sugar
150ml of cream
50gr. chocolate scrape

In a bowl, stir the raisins with the rum, four tablespoons of coffee and sugar. Leave them at the edge for at least 1 hour.
In a bowl, put the cheese and whisk it lightly with a hand mixer to soften it. Slowly add the mixture to the raisins stirring.
In a separate bowl, knock the cream until it becomes thick and then mix it with the rest of the ingredients.
Fill four glasses with the mixture and leave them in the fridge.
When you want to serve, pour the rest of the coffee into lines and sprinkle with the chocolate scraper.

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