Ricotta Cappuccino

4.6(79)

by Giada De Laurentiis·published 2016-11-15

ItalianDessert

Servings

4 (1/2 cup) servings

Total time

—

Calories / serving

194 kcal

Ingredients (7)

serves

Instructions (3 steps)

01Place 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.
02Place 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.
03To serve, top the ricotta cappuccino with crushed biscotti. Sprinkle with cinnamon and cocoa powder.

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Not rich — missing servings, total time, or calories.