Sunday, May 08, 2005

Ricotta Cappuccino

Ricotta Cappuccino (Adapted from Giada De Laurentiis)

1/4 cup vanilla sugar
1 cup ricotta cheese
1 teaspoon instant espresso powder
1/2 teaspoon vanilla
1/2 teaspoon Dutch-process cocoa powder
1/4 teaspoon cinnamon
one piece of biscotti, crushed

In a food processor, add vanilla sugar, ricotta, espresso powder, vanilla, cocoa powder and cinnamon. Process for about 1 minute - scrape down the sides and blend until mostly smooth, about 1 minute more.

Scoop the mixture evenly between two small glasses or mugs - cover and refrigerate at least 1 hour.

To serve - scatter each mug with some of the crushed biscotti. Sprinkle each with a pinch of cinnamon and cocoa.

Makes 2 servings.

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