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Coffee Granita with Ricotta Cream

DIFFICULTY
15m

Delicious and summery, the espresso granita with cream of ricotta blends the freshness of the granita with the thickness of the ricotta cream.
Ingredients
  • 16.8 fl oz coffee
  • 3.4 oz sugar
  • 1.5 fl oz water
  • ½ vanilla pod
  • 4.3 oz cow’s milk ricotta
  • 1 oz powdered sugar
  • 4 slices of brioche
Preparation
Preparing the Granita

Prepare the coffee. Combine sugar and a piece of vanilla pod with water and bring to the boil. Add the coffee, pour into a bowl and place in the freezer. Mix with a fork every 30 minutes, until frozen.

Cream of ricotta and brioche wafers

Work the ricotta and icing sugar with the electric whisk until a homogeneous cream is obtained. Refrigerate. Toast rounds of brioche in the oven for 5 minutes at 180°C.

PRESENTATION

Serve the granita in a glass. Garnish with a spoonful of sweet ricotta and a brioche wafer.

Method

For the granita

Prepare the coffee with the moka pot.

Combine the sugar and a bit of the vanilla pod and bring to the boil.

Pour it all in a bowl and place in the freezer.

Mix with a fork every 30 minutes, until frozen.

Granita al caffè con crema di ricotta
Granita al caffè con crema di ricotta

For the cream of ricotta and brioche wafers

Work the ricotta and the icing sugar with the whisk until you get a homogeneous cream and then refrigerate.

Toast the rounds of brioche in the oven for 5 minutes at 356°F.

Presentation

Serve the granita in a glass, garnish with a spoonful of sweet ricotta and a brioche wafer.

Granita al caffè con crema di ricotta
Granita al caffè con crema di Ricotta

The ideal coffee for this recipe

Santa Marta

Rich and full-bodied

Santa Marta is a unique blend from one of Colombia's oldest coffee regions, where the Sierra Nevada Mountains meet the Colombian coast. In this area the coffee berries are carefully cultivated on volcanic soil, washed by ice water and dried under the African sun. This coffee is then obtained thanks to our skillful blending and roasting.


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