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.
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.
Notes
Waiting time 10 minutes.The nutritional values are generated automatically for indicative purposes only and are therefore not completely accurate.
Nutrition
Serving: 1batchCalories: 111kcal
Keyword basic recipe, condiments, recipe with coffee, ricotta cheese