Serves: 2
Total Calories: 923
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.
This Coffee Ricotta recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.
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