Sugar-free dessert with ricotta and coffee
Sugar-free dessert with ricotta and coffee is a light Italian dessert, perfect for coffee lovers. The dessert consists of layers of whipped ricotta with espresso, cinnamon and vanilla, combined with a coffee jelly made from lungo and agar agar. After 20 minutes setting time in the fridge the dish is finished with cocoa powder or shaved chocolate for a refined, sugar-free end to the meal.
Ingredients
- 2 egg whites
- 1 lungo (120 ml)
- 2 teaspoons stevia or use honey
- 250 grams ricotta
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- half packet agar agar (3-4 g)
- 1 sachet instant espresso
Instructions
- 1
Make a cup of coffee (lungo) of about 120 ml. Stir the agar agar into it, divide between two pretty glasses and place in the fridge to set. This will take about 20 minutes.Put the ricotta together with the instant espresso, cinnamon, vanilla extract and stevia into a food processor and blend well. Of course, you can also do this by hand.Whip the egg whites in a clean bowl until stiff peaks form and you can hold the bowl upside down. Gently fold the egg whites into the ricotta mixture so it becomes nicely airy.Divide the ricotta mixture between the two glasses with the coffee. Finish with a dusting of cocoa powder or some shaved chocolate. Enjoy!
Cook it from the original
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