Spuma di Ricotta al Cafee (Ricotta and Coffee Mousse) (Italian)

This is a pretty and elegant dessert, rich and delicate tasting at the same time. The recipe is based on one served at the Ristorante Datillo in Calabria, adapted via Saveur. 
Try it and you'll love it if you generally like coffee-themed desserts and the homey freshness of ricotta. When I made this, I was a few weeks before Mira's birth and we spent a lovely evening with my mom enjoying these desert cups and watching The Time Traveler's Wife. :)

Last year: Herb-mustard-beer pancakes with cottage cheese and bacon.
Two years ago: Baby making and no cooking :).



Ingredients (serves 6):

• 500 g ricotta
• 250 ml heavy cream
• 1/3 cup of sugar (a 250 ml cup)
• 2 teaspoons instant espresso powder
• 1 satchel powder gelatin
• some shaved chocolate to serve

Puree the ricotta in a blender until smooth. Transfer to a large bowl. Next, whip the cream with the sugar until soft peaks form. Bring 60 ml of water to a bowl. Mix 2 tablespoons of the water with the espresso in a glass and use the rest of the water to soak the gelatin in it. After doing all this, you almost prepared ingredients should look like this:

Pour the espresso mixture in the ricotta and mix. Then the gelatin, then the cream (one third at a time). Pour it into prepared dessert glasses:

Refrigerate for at least 1 hour. Decorate with some chocolate sprinkles. It's done, dig in! :)