Tag: ouzo

Espresso Ricotta Mousse with Ouzo and Bittersweet Chocolate

Coffee Ricotta Mousse

The past few weeks felt like living in ricotta heaven! If some places are called the land of milk and honey, Malta would be the land of ricotta and honey! Sweet and savory, you taste it in pies like Qassatat or Pastizzi, tarts, cakes like Cassata Siciliana or with pasta, there is an endless variety in the use of this delicious dairy product on the island. One might think that after a month of savoring all these delicacies I might need a break, but that’s not the case at all. Now that I’m back home, I miss it already!

So, to ease my culinary longings, I came up with a dessert that satisfies my needs when I’m in the mood for ricotta, a coffee ricotta mousse with Ouzo, or Spuma di Ricotta al Caffè! It lifts you up like a Tiramisu, the espresso, sugar and anisette are the right kick after a long dinner. The ricotta makes it smooth and velvety and gives it a milky touch. I sprinkled some bittersweet chocolate on top, the perfect finish, visually and in flavours!

This dessert is perfect for a dinner with friends, it only takes a few minutes to whip the ingredients together. You can prepare the mousse either in advance and keep it in the fridge or eat it straight away if the ricotta is chilled enough like I did.

Coffee Ricotta Mousse

 

Coffee Ricotta Mousse

 Espresso Ricotta Mousse with Ouzo and Bittersweet Chocolate

For 4 portions you need

chilled ricotta, drained, 250g / 9 ounces
instant espresso powder 1 1/2 teaspoons
grainy espresso powder (for the espresso maker) 1 teaspoon
sugar 3 tablespoons
Ouzo 2 tablespoons
bittersweet chocolate, grated, 4 teaspoons, for topping

Whip the ingredients until well combined, add sugar to taste and fill the mousse in whiskey glasses. Serve immediately sprinkled with chocolate or keep in the fridge and add the chocolate just before serving.

Coffee Ricotta Mousse

 

Coffee Ricotta Mousse

 

Coffee Ricotta Mousse

Biscotti with a Shot of Ouzo

Aniseed, Almond and Lemon Biscotti

This biscotti proves that cultural exchange leads to enrichment for us all! Originally, biscotti are from Prato in Tuscany. Also known as cantuccini, they are baked twice and filled with almonds. So far, my biscotti stuck to tradition but today I enhance them with a shot of Ouzo, the famous Greek aniseed spirit. The result is a mouth-watering Italian-Greek union! I add some aniseed to the dough and their taste comes through so much stronger thanks to the Ouzo. Together with the almonds and some lemon zest each crunchy bite creates an explosion on your taste buds!

My aunt Ursula told me about the Ouzo-biscotti combination and at first I had my reservations, but that soon changed! I have my biscotti with an espresso at lunch time as a delicious energy booster but they are also a great dessert with ice cream or custard. You could follow the Italian tradition and dip them in Vin Santo – or continue the Greek variation and enjoy them with a shot of chilled Ouzo!

Aniseed, Almond and Lemon Biscotti

Biscotti with Aniseed, Ouzo, Almonds and Lemon

For 46 biscotti you need

plain flour 400g / 14 ounces
baking powder 2 teaspoons
sugar 250g / 9 ounces
salt 1/4 teaspoon
aniseed, 2 tablespoons
butter, melted,  100g / 3.5 ounces
organic eggs 3
Ouzo (or any other aniseed spirit) 3 tablespoons
zest of 1 lemon
almonds, chopped roughly, 100g / 3.5 ounces

Set your oven to 180°C / 355°F and prepare a baking sheet with parchment paper.

Combine the dry ingredients (except the almonds and lemon zest) in a bowl. In a second bowl, mix the butter with the eggs, lemon zest and Ouzo for a couple minutes. Mix the dry mixture into the butter mixture with a spoon. Add the chopped almonds carefully. Divide the dough into four parts and form each into a long bread shape (around 5cm / 2″ wide). Place them on your baking sheet and bake for 25 minutes. Take them out and let them cool off for around 20 minutes.

Turn your oven down to 170°C / 340°F.

For the second round, cut each loaf carefully in 1.5cm / 1/2″ slices and lay them flat on the baking sheet. Bake for 6 minutes, turn the biscotti over and bake for another 6 minutes. Take the biscotti out when they turn golden and let them cool.

Aniseed, Almond and Lemon Biscotti

 

Aniseed, Almond and Lemon Biscotti