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Granita espresso con crema di ricotta

Granita espresso con crema di ricotta

EEN ROMIGE VERSIE VAN EEN SICILIAANSE SPECIALITEIT

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MOEILIJKHEIDSGRAAD
Gemakkelijk
Scrumptious and summery, the Espresso granita with ricotta cream combines the crispness of the granita with the richness of the ricotta cream.

PREPARATION

Preparation of the Granita
Brew the coffee.
Add the sugar and a tiny piece of vanilla pod in the 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.

Ricotta cream and brioche wafers
Blend the ricotta cheese and icing sugar with an electric whisk until the creamy mixture is smooth.
Place in the fridge.
Bake brioche circles in the oven for 5 minutes at 180°C (356°F).

COMPOSITION
Serve the granita in a glass.
Top with a pinch of ricotta and a brioche wafer.

INGREDIENTS
For 4 servings


  • 500 ml (18 fl oz) coffee
  • 100 g (3.5 oz) sugar
  • 50 ml (1.8 fl oz) water
  • ½ vanilla pod
  • 125 g (4.4 oz) cow’s-milk ricotta cheese
  • 25 g (0.9 oz) icing sugar
  • 4 slices sweet brioche bread
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