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.
More Recipes and Ideas:
Mexican Ricotta Spread with Grilled Tostadas, Baked Ricotta Bowls with Chicken and Parmesan and a Mixed Green Salad with Tomato-Basil Vinaigrette, Homemade Ricotta with Apricots and Walnuts, Boston Cream Pie Recipes, Italian Dessert, Zabaglione Recipes, Rum Cake Recipes, Puree, Panna Cotta Recipes
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