Espresso-Ricotta Cream With Chocolate Espresso Sauce
- Ready In:
- 35mins
- Ingredients:
- 16
- Serves:
-
6-8
ingredients
-
Ricotta Cream
- 1 1⁄2 teaspoons unflavored gelatin
- 1 tablespoon cold water
- 1⁄4 cup very strong espresso
- 1⁄8 teaspoon ground cinnamon
- 2 teaspoons vanilla extract
- 1 lb high-quality whole milk ricotta cheese
- 1⁄3 cup sugar
- 2 ounces bittersweet chocolate, chopped into 1/4-inch chunks
- 1⁄4 cup heavy whipping cream, whipped to soft peaks and chilled
-
Chocolate Sauce
- 2 teaspoons instant espresso powder
- 1⁄4 cup hot water
- 2 tablespoons unsweetened cocoa
- 1⁄2 ounce bittersweet chocolate
- 1⁄3 - 1⁄2 cup sugar
- 1⁄2 cup half-and-half
- 1 teaspoon vanilla
directions
- Line an 8-inch pie pan with plastic wrap. Combine the gelatin and cold water in a small saucepan. Let stand 5 minutes. Add the espresso and cinnamon. Stir over medium heat to dissolve the gelatin. Remove from the heat and add the vanilla.
- Puree the ricotta in a food processor, or press it through a fine sieve. Turn it into a medium bowl and stir in the espresso mixture, sugar, chocolate, and cream. Mix well. Spread in the pie pan, tapping to settle. Cover and chill 8 to 24 hours.
- To make the sauce, combine the espresso powder with the hot water in a small saucepan. Stir to dissolve. Blend in the cocoa, chocolate, and 1/3 cup sugar. Stir over low heat until the chocolate melts. Add the half-and-half, and heat until an instant-read thermometer reads 100 degrees. The sauce should be the consistency of thin cream. Remove from the heat and add the vanilla. Taste for sweetness, adding more sugar to taste. The sauce holds well, covered, for an hour or two. Stir as you rewarm it over medium heat before serving.
- Serve the ricotta cream cool, not cold, sliced into wedges. Drizzle each portion with 2 tablespoons of the warm sauce.
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OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages!
I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure.
So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call.
What did I do wrong?
Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths.
I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time.
That's all for now.