48 Amaretti cookies
1/2 c Graham cracker crumbs
1 Stick butter, melted
2 tb Gelatin
4 tb Cold water
1/4 c Sugar
1/2 c Strong espresso coffee
1 15-ounce container ricotta
Cheese
1/2 ts Pure vanilla extract
3/4 c Heavy cream
pn Cinnamon
1 tb Toasted almonds
Preheat oven to 400 degrees. Butter a 10-inch springform pan.
Using a rolling pin crush amaretti cookies to fine crumbs. Set aside
1/2 cup of crumbs and transfer remaining crumbs to a bowl; add graham
crackers and stir in melted butter. Press crumb mixture on bottom and
halfway up sides of springform pan. Bake 5 minutes; cool completely.
In a small bowl sprinkle gelatin over cold water and let soften. In a
large bowl combine hot espresso with sugar and gelatin mixture and
stir to dissolve. Let cool slightly. Add ricotta cheese and beat
until smooth. Stir in vanilla. In a chilled bowl whip 1/2 cup of the
cream to stiff peaks; fold into coffee mixture. Pour half of coffee
mixture into crust, top with reserved amaretti crumbs and cover with
remaining coffee mixture. Smooth top. Chill overnight.
To serve, run a knife around edge of pan to loosen and carefully
remove springform rim. Whip remaining 1/4 cup heavy cream flavored
with cinnamon to stiff peaks, transfer to a pastry tube and pipe
decorative rosettes on cake. Sprinkle with toasted almonds.
Yield: 10 servings
TASTE SHOW #TS4614
Yields
4 servings