Photo: Ricotta Cappuccino Recipe
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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By dannasch_11256809
Plano, TX
on November 06, 2011
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Ditto of many of the reviews. Light and rich at the same time. I'd also use demitasse -espresso cups- to serve or just make half servings. If you don't have vanilla beans to make the sugar -which was super easy and looked great!-, you could buy 'vanilla sugar' that is starting to be available in US grocery stores. I bought some online from Penzey's spices. I think the vanilla is an important part of the taste in this recipe. Use pure vanilla, not imitation extract in any recipe you make! LOVED this recipe.
Made it to test it out when I was the only one home for a week. Recipe says eat within a day. I used ricotta that had been in the fridge for a few weeks AND I ate the servings over a week's time. Fresh is best, but use your own judgment as for how long you can keep it!
By cjkandtjk
Norwalk, CT
on October 23, 2011
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I made this in the summer for guests, Fantastic. Its light and rich at the same time. Perfect for after a BBQ or heavy meal. Its a keeper.
By smorris93081
St. Louis, MO
on September 25, 2011
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Very tasty and rich. I would say use demitasse cups (espresso cups with saucers.
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