This started out as a low-fat dessert recipe but I couldn't resist the temptation to add a bit of cream. It is made with low-fat ricotta cheese which I have always thought had bit of a sandy texture but this dessert is still worth the minimal effort required to make it.
In keeping with the healthy, low-fat theme, I have teamed it with some beautiful fresh fruit. Mangoes and stone fruit have been divine this year and they are hard to resist.
This cream would also be delicious with a biscuit such as biscotti or even a brandy snap.
INGREDIENTS
500g low-fat ricotta cheese
1 teaspoon instant coffee dissolved in 1 teaspoon warm water
3 teaspoons Kahlua or similar liqueur
1/4 cup castor sugar
pinch cinnamon
1/2 cream thickened cream, lightly whipped (optional.)
note: If you don't have Kahlua or don't want to use liquor, use 2 teaspoons of instant coffee instead of one.
METHOD
1. Using an electric mixer, combine all ingredients except cream.
2. Whip until very smooth.
3. Fold in cream.
4. Place in 6 small individual dishes and refrigerate for at least one hour.
5. Serve with fruit, biscuits or maybe chocolate sticks.
This antique china is Shelley "Daffodil Time" trio demitasse cup, saucer and plate.
A great dessert for a hot summer evening.
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