Desserts Global Recipes

Ricotta & Coffee Mousse-Italy

Ricotta and Coffee Mousse

While I’m not at all a coffee drinker, I do enjoy the taste of coffee flavored foods whether it be ice cream, chocolate, or even mousse. It’s not that I’ve never tried to become a java drinker. When I studied in Spain, a country huge on coffee, I tried just about every drink known to man (well, in Spain that is)-café con leche, cortado, and even the fun sounding café bonbon (espresso with sweetened condensed milk). But no matter how many types I tried and no matter the amount of azúcar I added (okay, dumped) into my cup, it still ended up tasting like “coffee” which to me is akin to bitter, flavorless stuff.

Ricotta & Coffee Mousse-Italy

In my family, I had the honor of being born on my great-grandmother’s birthday. Over the years my grandmother has given me some articles that belonged to her mother and one of them was her sherbet glasses. They’re beautiful antiques that I use from time to time when I make cold-style desserts (most recently natilla which I made over the holidays when  my parents were visiting). So when I came across the recipe for Spuma di Ricotta al Caffé (ricotta and coffee mousse) on Saveur’s website, I knew that I’d be able to break out the glasses once more.

Mousses are extremely popular in countries like Italy and France and are one of those things I look forward to trying out whenever I make it back to either of those countries. The recipe notes that the recipe is based on a dessert prepared at a restaurant in the Italian region of Calabria which if you look at a map of Italy would see that it is the toe part of the boot (the Italian peninsula resembles a boot). Although I know nothing about this part of Italy, I have no doubt that the cuisine would be amazing and unique in its own right.

This was a fairly simple recipe to make, and obviously with the warmer temperatures now upon us, not having to use the oven is ALWAYS an added plus. I somewhat simplified the recipe by skipping the pastry bag/piping mixture step and instead just doling the mousse directly into the glasses. It didn’t look as fancy or elegant and yet, it’s mousse that is most likely going to be devoured in a short amount of time. Am I right?

If you’d like to make this delicious mousse yourself, click here to access the recipe for it!

Ricotta & Coffee Mousse-Italy

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