Ricotta and Coffee Cream with a Hint of Rum

Serves 4:

• 350 g of fresh ricotta
• 70 g of fine sugar
• 70 ml of a strong coffee, cooled
• 2-3 tablespoons of dark rum

Press the ricotta through a sieve for a creamier texture (this step is optional).

Whisk all the ingredients until pale golden in colour, making sure that the sugar is fully dissolved.

Spoon the mixture into individual bowls or tea cups, cover with cling film and refrigerate /chill for a minimum of 4-5 hours in the fridge before serving.

Decorate with coffee beans.