Ricotta al Caffe (ree-koh-tah al kah-fey) easy to prepare and a delight to eat. Serve this rich Italian dessert with Macaroons.
12 oz. ricotta cheese
6 oz. castor sugar
2 fl. oz. freshly percolated strong black coffee 2 fl. oz. dark rum 2 walnuts, halved
Using the back of a wooden spoon, rub the cheese through a fine strainer into a medium-sized mixing bowl.
Beat in the sugar, coffee and rum and continue beating until the mixture is smooth and thick. Set the mixture aside at room temperature for 1 hour.
Spoon the mixture into 4 individual dessert glasses and place the glasses in the refrigerator to chill for a further 1 hour.
Remove the glasses from the refriger-ator and decorate each with a walnut half. Serve immediately.