The ricotta mousse with coffee is a delicious dessert, perfect to serve at the end of a meal during a dinner with friends. It’s simply a variation of the coffee semifreddo recipe, equally delicious and quick to make.
The creamy mousse-like dessert is prepared very quickly. I assure you, the combination of ricotta, coffee, and white chocolate is truly fantastic! The result will indeed be a delicious cream that will be hard to resist.
In the recipe, you will find the amount of two cups of coffee to which I added gelatin, to give more structure to the dessert. If you prefer to omit the gelatin, I advise reducing the amount of coffee and whipping the ricotta with the cream for a few more minutes. Obviously, these last two ingredients must be cold from the fridge.
A very important step to be able to whip the cream well and avoid it from curdling and turning into butter. Curious to find out how to prepare it? I’ll leave you all the steps below, because the ricotta mousse with coffee and white chocolate will be ready in a click!
If you are interested in other spoon dessert recipes, also read:
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 4 Hours
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: No Cooking
- Cuisine: Italian
- Seasonality: Summer
- Energy 505.64 (Kcal)
- Carbohydrates 28.55 (g) of which sugars 20.54 (g)
- Proteins 12.57 (g)
- Fat 36.68 (g) of which saturated 9.18 (g)of which unsaturated 4.69 (g)
- Fibers 7.78 (g)
- Sodium 83.24 (mg)
Indicative values for a portion of 152 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 9 oz ricotta
- 3/4 cup heavy cream (cold)
- 2.5 oz coffee
- 1 tbsp powdered sugar
- 3.5 oz white chocolate
- 0.2 oz gelatin
- white chocolate (chopped as needed for decoration)
Tools
- Hand Mixer
- Bowl
- Cutting Board
- Knife
- Bowl
- 4 Glasses
Steps
Soak the gelatin in a bowl of water for at least 10 minutes. Then chop the white chocolate, melt it in the microwave and let it cool. Prepare the coffee with the moka or coffee machine and pour it into a bowl. Add the well-squeezed gelatin, mix well until it is well dissolved and set aside.
When adding gelatin to the coffee, it must still be hot. Otherwise, you won’t be able to dissolve it. Gelatin can only be dissolved in a hot liquid: milk, cream, or coffee, as in this case.
Meanwhile, work with the electric beaters the ricotta with the cream and powdered sugar until you get a smooth and fluffy mixture. Remember, the ricotta and the cream must be cold from the fridge. Otherwise, you won’t be able to whip the cream well, and you risk it curdling, turning into butter.
Then add the melted and cooled white chocolate and work the cream with a spatula, with movements from bottom to top so as not to deflate the mixture. Also add the coffee, which in the meantime will have cooled down, and continue to mix everything, always with the spatula and with movements from bottom to top.
Then pour some cream into each glass and refrigerate for at least 4 hours. Then decorate with chopped white chocolate just before serving the dessert.
Storage and Tips for Ricotta Mousse with Coffee
The ricotta mousse with coffee can be stored in the fridge for 1 or 2 days in the appropriate glasses.
FAQ Questions and Answers for Ricotta Mousse with Coffee
Why doesn’t the cream whip well?
In order to whip cream, it is better if it is well chilled from the fridge. For this recipe, I also recommend that the ricotta is well chilled from the fridge since it is added immediately together with cream and powdered sugar.
Why does the cream curdle?
Because you whipped the cream for too long and thus separated the liquid part from the fat part, causing it to curdle. To prevent this, it is better to use cold cream from the fridge.
