How to make
Put the ricotta in a small saucepan, pour cup of espresso coffee and put the saucepan on the stove.
Start mixing with a wire whisk, until the products are warmed and homogenized. Remove the saucepan from the heat, sweeten with 3 tbsp. of the resulting cream and blend, until a smooth mixture is obtained.
Wait for the cream to cool, then refrigerate it for 2 hours. Pour the cream into a pot, add 1 tbsp. of coffee beans and boil.
Remove the pot from the heat, but leave the beans to soak in the liquid for 30 minutes. Take them out after the minutes are up and add the broken chocolate.
Melt it on the stove, by stirring vigorously, until a smooth mixture is obtained. Cool the mixture.
Divide it equally among 4 glasses.
Pour the whipped ricotta on top. Garnish the light dessert with coffee beans, drizzle with caramel or chocolate topping.
Enjoy!
