Delicious and delicate coffee and milk creamy dessert with ricotta cheese. Soft, mildly sweet, creamy. Perfect with different kinds of choux pastry, brioche, crepes or just as a simple dessert.
Instructions fluffy coffee and milk creamy dessert
In a small pot stir milk with sugar and potato starch. Place over the heat and cook on medium – low, stirring often, until the mixture becomes thicker. Turn off the flame and cool it down completely.
Put the ricotta cheese in a bowl and beat it for one minute. Add milk mixture and espresso coffee or any other type of coffee to taste (regardless of the type of coffee you are using, it must be at room temperature). I used 3 tablespoons of Italian espresso coffee. Beat it briefly, then add sifted powdered sugar and beat again to incorporate it.
Add previously prepared whipped cream and gently fold it in until the mixture becomes smooth and homogeneous.
Divide the coffee cream into prepared glasses or set aside in a fridge to use it later. Place it at least 10 minutes in the refrigerator before serving it.
lot of love. B.