Translated as chimney sweep, nice ricotta based ice cream with coffee dust on top. Served with scotch whiskey or marsala wine...
Portion for 4:
120ml pouring cream
80g sugar
90g neutral honey
60ml milk
500g ricotta
rind of 1 lemon
Coffee dust:
1 tb.s. finely ground espresso powder
1 tbs. powdered sugar
vanilla
Using blender smooth ricotta, heat cream, milk, honey, sugar in a pan until sugar is dissolved, pour this mixture into ricotta, add lemon rind. Freeze for several hours, blend again and serve with coffee dust.
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