101RECIPES: Cream and ricotta semifreddo with coffee

Today we prepare an exquisite dessert based on cream, ricotta, sugar and coffee, served with abundant and delicious coffee caramel.

Ingredients for semifreddo

• 200 ml of fresh liquid cream
• 250 g of buffalo ricotta
• 100 g of icing sugar
• 4 g of gelatin in sheets (2 sheets)
• 1 vanilla bean
• ½ teaspoon of ground coffee
• 2 tablespoons of espresso Napoletano Premium

Ingredients for coffee caramel

• 150 g of sugar
• 90 g espresso coffee Napoletano Premium

Preparation

1. To prepare cream and ricotta semifreddo with coffee, soak the gelatine sheets in a little cold water, for at least 10 minutes.
2. In the meantime, place ricotta, cream, icing sugar, seeds of 1 vanilla bean, 2 tablespoons of espresso and ground coffee in a mixer, then blend everything for a few minutes until a creamy mixture is obtained.
3. Pour the mixture into a pan, put it on low heat, and slowly let it cool.
4. Once the temperature is reached, drain and squeeze the gelatin sheets very well, then add it to the mixture, then mix until it dissolves completely (it will take a few minutes).
5. Turn off the heat and pour the mixture into the semifreddo molds.
6. Cool the mixture well in the molds and then transfer them to the refrigerator for at least 3-4 hours.
7. Half an hour before serving your semifreddos, prepare coffee caramel: put sugar in a saucepan from the bottom and, over low heat, melt it completely, until it has reached an amber complexion.
8. At this point, incorporate 90 g of espresso coffee, always on low heat, and continue stirring so as to mix everything. As soon as you get a smooth and fluid mixture, turn off the heat and let it cool, stirring occasionally.
9. When semifreddos are ready, remove them from the refrigerator and, to remove them from the molds with greater ease, dip them for a few seconds in hot water, then turn them upside down on a serving plate and take them out.
10. Finally, garnish the desserts with coffee caramel and, if you wish, with some roasted or chocolate coated coffee beans. Alternatively, you can use dark chocolate curls.