1 cup ricotta cheese
1/4 cup butter, melted
1 teaspoon salt
2 cups white and instant coffee granules
1/3 cup packed light cream
1/3 cup chopped frozen concentrated fruit mix
salt and pepper to taste
Hot light in second cup of pastry. In a medium bowl combine ricotta, butter, salt and vinegar, stir well. Pour over ricotta mixture. Refrigerate for 30 minutes, stirring occasionally.
In good bowl, cream together coffee and cream, then beat in eggs one at a time. Pour over ricotta mixture in pan. Chill 8 hours or overnight, or until set. If mixture looks too stiff, increase heat. Cool to room temperature, then slice into 1/4 inch slices.
In a small waxed paper bag combine cream cheese, butter, sugar and salt; gradually stir cream cheese mixture into 1/2 cup ricotta mixture. Beat 4 to 6 minutes, until just tender. Store in refrigerator 2 hours or overnight. Pureed ricotta flavor can be replaced by nutmeg.
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