Recipe courtesy of Giada De Laurentiis
Print
Ricotta Cappuccino
Total:
1 hr 20 min
Prep:
20 min
Inactive:
1 hr
Yield:
4 (1/2 cup) servings
Level:
Easy
Total:
1 hr 20 min
Prep:
20 min
Inactive:
1 hr
Yield:
4 (1/2 cup) servings
Level:
Easy

Ingredients

  • 1/2 cup sugar
  • 1/2 vanilla bean
  • 1 (15-ounce) container ricotta cheese
  • 1/2 tablespoon instant espresso powder
  • 1 (3-inch) biscotti, crushed
  • Pinch ground cinnamon
  • Pinch cocoa powder

Directions

Place the sugar in a food processor. Cut the vanilla bean open lengthwise, scrape out the seeds, and place them in the food processor with the sugar. Run the machine to make vanilla sugar.

Place the ricotta and espresso powder in the food processor. Blend for 1 minute. Stop the machine to scrape down the sides with a rubber spatula. Blend for another minute. Spoon the mixture into 4 small coffee mugs. Cover and refrigerate for at least 1 hour and up to 1 day.

To serve, top the ricotta cappuccino with crushed biscotti. Sprinkle with cinnamon and cocoa powder.

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