Ricotta and coffee cream

From Marcella Hazan
This is the most amazing low fat high flavour dessert I have ever tasted. And amazingly easy as well. Maximum effect, minimum effort.
     500g ricotta
     120g/ ¾ cup sugar
     100mls dark rum
     100 mls very strong espresso coffee
Do not overprocess or it will become runny.
To make a chocolate version substitute 5 heaped teaspoons cocoa powder and 100mls water for the coffee.