The texture on this dessert can be challenging for those not used to ricotta cheese. If you don't like the grainy texture, you could mix in a container of Cool Whip (or even softened ice cream, I imagine).
1/2 cup sugar
1 teaspoon vanilla extract
1 (15-ounce) container ricotta cheese
1/2 tablespoon instant espresso powder
1 (3-inch) biscotti, crushed
Pinch ground cinnamon
Pinch cocoa powder
Place the sugar, ricotta, vanilla extract 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.
--Adapted from Giada de Laurentiis
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