South Beach Diet's Mocha Ricotta Creme Phase I
Try this South Beach Diet's Mocha Ricotta Creme Phase I recipe
Try this South Beach Diet's Mocha Ricotta Creme Phase I recipe
- Carbohydrate 22.27 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0.5425 g
- Saturated Fat 0 g
- Serving Size 1 1 Units US (25g)
- Sodium 0 mg
- Sugar 22.27 g
- Trans Fat 0 g
- Calories 91 calories
Step-by-step
- Mix together the ricotta, cocoa powder, vanilla extract and sugar substitute in a dessert bowl.
- Serve chilled with a dusting of espresso powder and sprinkle with the mini chocolate chips.
Using whole milk ricotta instead of part-skim alters the final emulsion significantly, yielding a heavier fat content that masks the granular texture of the curd. Cooks often ruin this dessert by skipping the blending step and simply stirring the ingredients together with a spoon. Ricotta contains large curds that trap moisture and retain a distinctly grainy mouthfeel. Vigorous whipping breaks down these protein structures. Beat the cheese with an electric hand mixer for two full minutes until the mixture aerates and lightens in color. Standard wire whisks lack the shearing force required to eliminate curds completely, though a fine-mesh food processor serves as an effective alternative equipment workaround if a motorized hand mixer is unavailable. Cocoa powder contains dry starches that resist hydration in cold dairy fats. Dissolve the cocoa powder and espresso powder in the vanilla extract before adding them to the cheese to prevent bitter, unblended powder pockets. Chill the assembled mixture in the refrigerator for at least 30 minutes prior to serving. This resting period allows the cocoa solids to bloom and the dairy proteins to firm up slightly. Serve within 24 hours of preparation to prevent syneresis, the process where separated whey pools at the bottom of the bowl.
