Friday, December 19, 2008

Ricotta Cappuccino

Cook Time: 20 min
Level: Easy
Yield: 4 (1/2 cup servings)


* 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


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

To serve, top the ricotta cappuccino with crushed biscotti. Sprinkle
with cinnamon and cocoa powder.

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