Ricotta Cappuccino

Total Time:
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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    Recipe courtesy of Food Network Kitchen