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Gelo al Caffè

Gelo al Caffè

Ristorante Crocifisso has always been my favorite restaurant in Noto, a spectacular Baroque city in southeast Sicily.  Any time of the day is perfect for a visit with Corrado and Carlo Assenza at their Caffè Sicilia, a destination for gastronomes that I’ve written about elsewhere.  But a recent dinner at Crocifisso concluded with gelo al caffè, a caffeinated grown-up take on chocolate pudding,  topped with a spoonful of sweetened ricotta, pistachio nuts and cinnamon, an ultra-Sicilian taste combo. I asked Crocifisso’s chef-owner Marco Baglieri for the recipe and he complied.  Thanks, Marco.  It’s often the dessert I serve to company.  Enjoy.

Gelo al Caffè

Serves 6

300 gr espresso coffee
30 gr cornstarch
100 gr sugar
20 gr quality chocolate, chopped
200 gr ricotta
80 gr sugar
minced pistachio nuts

Prepare the espresso and cool.  Combine the cornstarch and sugar, add the espresso and whisk over low heat until thickened.  Stir in the chocolate until melted, pour into 6 serving pieces and cool.  I use short glasses or espresso cups. 

Prepare the sweetened ricotta.  Whip the ricotta and sugar until well combined. 

Before serving top each serving with a heaping spoonful of sweetened ricotta and a sprinkle of cinnamon and pistachio nuts.  

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