Ricotta & Almond Custard

Ingredients

• 4 cups of cold strong coffee
• 23/4 cups ricotta cheese,
• 1/3 Cup + 1
• 1/3 Cup toasted almonds for garnish
• 2 egg yolks
• 8 tablespoons rum

Directions

• In a large mixing bowl, beat the egg yolks and sugar together until light and creamy.
• In a separate bowl, mix well the ricotta cheese until smooth and creamy.
• Combine the ricotta with the egg mixture.
• Add the cold coffee and rum and carefully mix until well incorporated.
• Divide the cream into 4 tumblers and refrigerate for 15-20 minutes.
• Chop toasted almonds and sprinkle atop before serving guests. Serve with almond biscuits and biscotti.