Ricotta Coffee Pudding.
2 tblsp coffex coffee beans, finely ground
115grm castor sugar
4 tblsp kahlua, tia maria or rum
450grm ricotta cheese
- 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.
- Combine this mixture with 450 grms ricotta cheese.
- Serve in a deep glass bowl, top with golden almond slivers and serve with seasonal fruits.
- Cooking time < 1 hour
HINT … Serve with a dollop of cream and French vanilla ice cream.
