Ingredients
For 10 portions
200g
QimiQ Whip Pastry Cream
200g
Ricotta min. 45 % fat
70ml
Milk, 0.1 % fat
3g
Instant coffee powder
80g
Sugar
70g
Milk chocolate, melted
To decorate
Instant coffee powder
Coffee beans
Mint
Preparation
Lightly whip the cold QimiQ Whip Pastry Cream (previously QimiQ Whip) until completely smooth, ensuring that the entire mixture is incorporated (especially from bottom and sides of bowl).
- Add the ricotta, milk, coffee powder and sugar and continue to whip until the required volume has been achieved. Fold in the luke warm chocolate.
- Pipe into dessert glasses and chill well.
- Serve dusted with coffee powder and decorate with coffee beans and mint leaves.
Fancy more recipes?
Subscribe to our newsletter with the latest recipes, techniques and much more.
Every new registration takes part in the competition for a QimiQ cookbook.