Italian cuisine · Breakfast & Eggs

Ricotta and Coffee Cream

Ricotta whipped light and airy with honey and cold espresso, spread on toasted white bread.

Ingredients · for 2 servings

• 250 g ricotta
• 1 fresh espresso
• 2 tbsp honey
• 1 tsp vanilla extract
• 1 pinch salt
• 4 slices white bread
• 1 tbsp dark chocolate (grated)

Instructions

1. Brew a fresh espresso and let it cool to room temperature for 10 min. – hot, it would make the ricotta runny.
2. Whisk the ricotta in a bowl for 2 min. until smooth and airy, with no graininess left.
3. Stir in the honey, vanilla extract and a pinch of salt, then work in the cooled espresso spoon by spoon until a light brown, stable cream forms.
4. Cover and chill the cream for 10 min. so it firms up and the coffee flavor develops.
5. Toast the white bread slices in the toaster or in a dry pan for 1–2 min. per side until golden brown.
6. Spread the cream thickly onto the warm bread, sprinkle with grated dark chocolate and serve at once.