Ricotta Cappuccino

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I tried this and wasn't really too impressed. As others said, it was kind of grainy, and I did use powdered sugar. Probably wouldn't make it again.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I used baker's sugar for extra smoothness, added a bit more espresso powder, and at serving time sprinkled with fresh raspberries, and served with an extra biscotti for everyone. Immediate hit with everybody, a "must make" again! Hard to believe something so easy is so good.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I adapted this recipe slightly to use as a cannoli filling for the November Daring Bakers' Challenge. See my blog post at There's a Newf in My Soup! http://newfinmysoup.blogspot.com/2009/11/taste-of-sicily-ricotta-cappuccino.html

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I used instant coffee since it was in the house and after the initial taste test added a dash of salt and a splash of Kahlua. There was a bit of grainyness from the ricotta but it was quite good.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

the flover of it was ok, but it was just a grainy mushy mess. save your self the trouble and just have a cup of coffee and a biscotti. you'll get the same flavors without the awful texture

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I added toasted walnuts instead of biscotti on the mousse and it tasted really good. Super easy and super yummy!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I was born into an all Italian family that LOVES food. I learned to cook by helping my Grandmother. She was born in Italy and came to the states as a child. This dessert was a huge hit at Grandma's birthday party and the whole family has been making it for years now. My ex boyfriend texted me yesterday asking for this recipe. Truly wonderful and it does NOT need modification of ANY kind,thank you. Giada,my hat is off to you. You are wonderful.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I watched Giada make this and then read the reviews which I find to be helpful, usually.
I decided to make this even though some thought it was grainy. Well, I made it with confectioners sugar and it was as smooth as silk. My company loved it and so did I. Great choice.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Super easy and tasty dessert. I made this for mother's day and just stretched it out over 5 cups instead of four.

I didn't have vanilla bean so after I mixed the ricotta, sugar and espresso I added some vanilla extract.

Mine came out super smooth and creamy, make sure to use the food processor for the full minute!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

What a tasty dessert! I topped it with cinnamon & nutmeg. Awesome!