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Ricotta Cappuccino Recipe

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This recipe for Ricotta Cappuccino is from Mariage de Patricia et Sébastien, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 cup of sugar
1/2 vanilla bean
1 (15-ounce) container ricotta cheese
1/2 tbsp instant espresso powder
1 (3-inch) biscotti crushed
Pinch ground cinnamon
Pinch cocoa powder
Directions:
Directions:
1. Place the sugar in a food processor.

2. Cut the vanilla bean open lengthwise, scrape out the seeds, and place them in the food processor with the sugar.

3. Run the machine to make vanilla sugar.

4. Place the ricotta and the espresso powder in the food processor. Blend for 1 minute.

5. Stop the machine to scrape down the sides with a rubber spatula.

6. Blend for another minute.

7. Spoon the mixture into 4 small coffee mugs. Cover and refrigerate for at least 1 hour and up to 1 day.

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


Note de Cats et Jeff: Nous aimons cette recette de la chef Giada De Laurentiis car elle est très simple et délicieuse !
Number Of Servings:
Number Of Servings:
4 half cup serving

 

 

 

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