Ingredientes para Ricotta Cappuccino
- 1/2 cup granulated sugar
- 1 vanilla bean, split lengthwise and seeds scraped
- Ricotta Cheese
- Instant Espresso Powder
- 1/4 cup crushed biscotti (or more, to taste)
- Ground Cinnamon
- Cocoa powder, to taste
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Cómo preparar Ricotta Cappuccino
- Combine 1/2 cup granulated sugar and 1 vanilla bean (split lengthwise and seeds scraped) in a food processor. Process until a fine vanilla sugar is formed.
- Add 16 ounces (2 cups) whole milk ricotta cheese and 1 teaspoon espresso powder to the food processor.
- Blend for 1 minute, then stop and scrape down the sides of the bowl with a rubber spatula.
- Blend for another minute until completely smooth and creamy.
- Spoon the ricotta mixture evenly into 4 small coffee mugs.
- Cover the mugs and refrigerate for at least 1 hour, or up to 1 day, to allow the flavors to meld.
- Before serving, top each ricotta cappuccino with 1-2 tablespoons crushed biscotti.
- Sprinkle generously with cinnamon and cocoa powder to taste.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
101g
Fat
45g
Carbs
9g