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| Recipes for 30 Jul 2014|
|Cuisine : Italian Cuisine|
1 egg, separated
4 tablespoons caster sugar
1/8 cup espresso coffee
1 tablespoon finely ground espresso coffee
1 lb. ricotta
1/4 cup whipping cream
1/2 tablespoon grated dark chocolate
First, if you have a small mold (3 1/2 inches), moisten the inside with water.
Beat egg yolks with 2 1/2 tablespoons of sugar, and both coffees.
Add ricotta and mix. Beat egg whites to peaks, gradually adding the remaining sugar.
Fold the cream into the ricotta, and then gently fold in the egg whites. Put the entire mixture into the mold (or into a small bowl) and refrigerate.
After a few hours, take the pudding out of the mold and place on a plate.
Sprinkle the grated dark chocolate over the top.
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