Monday, October 1, 2012

Italian Dessert Ricotta

Happy Monday!

Before we get started, I wanted to just give a general announcement that for the time being I’m only going to post on Monday, Wednesday and Fridays so that I have time to devote to the Meal Planning project and also because I can’t cook fast enough to keep up with daily recipes and blogging so I hope you will all be patient.  Remember to come to the P10 Recipes Facebook Page to ask questions or share ideas!  If you have a recipe you'd like to share let me know, I'd be happy to post it.  After all, I'm only one small (getting smaller) person and there's so many of us!

This was a nice light dessert.  If you’re not a fan of espresso (by the way, say eSpresso, not ‘expresso’-pet peeve!), it may not be your cup of tea coffee but you could skip the espresso and top with berries if you prefer.  Ricotta is rich and creamy and isn’t just used for lasagna anymore!

Just a couple of tips – make sure the lemon zest is mixed in well or your husband will take a bite of his dessert and go ‘aggggggghhhhh!’.  Also, you could use actual ground espresso beans instead of instant if you prefer, I found the instant type easier to use.

This was a great dessert after having
Cheesy Crust Pizza

Italian Dessert Ricotta
makes 4 servings

2 cups whole-milk ricotta cheese
2 tablespoons coconut sugar
2 teaspoons grated lemon zest
Instant espresso

Make 1/4 cup espresso and put in the fridge to chill.

Using a blender or food processor, mix the cheese, sugar and zest until smooth, at least 2 minutes or so.  Divide the mixture into 4 small bowls or ramekins.  Chill before serving.

When you are ready to serve, drizzle about 1 tablespoon of the chilled espresso over the top of each serving and then sprinkle with a pinch of the instant (or ground) espresso.

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