Cooking with Moore Coffee
2 cups of ricotta
1 cup of milk
6 Tbsp of sugar
3 cups of Palermo espresso coffee
2 shot glasses of rum
4 shortbread biscuits
1 piece of candied citrus peel, chopped
A few coffee beans
Mix the milk and ricotta cheese until light and frothy. Add the sugar, coffee and rum. Crumble the short-crust biscuits and add them to the mixture together with the chopped candied citrus peel. Divide the mixture among 6 to 8 dessert dishes and garnish with the whole coffee beans. Place in the refrigerator. Serve chilled.
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