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 con ricotta cheese
1/2 ts Pure vanilla extract
3/4 c Heavy cream
1 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
Yields
1 servings