Ricotta Coffee Pudding

Coffee ricotta

Ricotta Coffee Pudding.


2 tblsp coffex coffee beans, finely ground
115grm castor sugar
4 tblsp kahlua, tia maria or rum
450grm ricotta cheese

Cooking Instructions

  1. For a quick pudding dissolve 2 tblsp freshly and finely ground Coffex coffee beans with 115grm castor sugar and 4 tblsp Kahlua, Tia Maria or Rum.
  2. Combine this mixture with 450 grms ricotta cheese.
  3. Serve in a deep glass bowl, top with golden almond slivers and serve with seasonal fruits.
  4. Cooking time < 1 hour

HINT … Serve with a dollop of cream and French vanilla ice cream.


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