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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

    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
    Cereja Passita
    Full-bodied with honey notes
    100% Arabica coffee from the Cerrado plateau. From a late harvest, a full bodied espresso with intense notes of honey and chocolate. Brazil in dream form.
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