| Level: | Easy |
| Total: | 1 hr 20 min |
| Prep: | 20 min |
| Inactive: | 1 hr |
| Yield: | 4 (1/2 cup) servings |
Ingredients
- 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
Instructions
- 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 day.
- To serve, top the ricotta cappuccino with crushed biscotti. Sprinkle with cinnamon and cocoa powder.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 194 |
| Total Fat | 9 g |
| Saturated Fat | 6 g |
| Carbohydrates | 20 g |
| Dietary Fiber | 0 g |
| Sugar | 17 g |
| Protein | 8 g |
| Cholesterol | 36 mg |
| Sodium | 66 mg |
Reviews
YUM!!! This is delicious and super easy to make….
Ditto of many of the reviews. Light and rich at the same time. I’d also use demitasse -espresso cups- to serve or just make half servings. If you don’t have vanilla beans to make the sugar -which was super easy and looked great!-, you could buy ‘vanilla sugar’ that is starting to be available in US grocery stores. I bought some online from Penzey’s spices. I think the vanilla is an important part of the taste in this recipe. Use pure vanilla, not imitation extract in any recipe you make! LOVED this recipe.
Made it to test it out when I was the only one home for a week. Recipe says eat within a day. I used ricotta that had been in the fridge for a few weeks AND I ate the servings over a week’s time. Fresh is best, but use your own judgment as for how long you can keep it!
Made it to test it out when I was the only one home for a week. Recipe says eat within a day. I used ricotta that had been in the fridge for a few weeks AND I ate the servings over a week’s time. Fresh is best, but use your own judgment as for how long you can keep it!
I made this in the summer for guests, Fantastic. Its light and rich at the same time. Perfect for after a BBQ or heavy meal. Its a keeper.
Very tasty and rich. I would say use demitasse cups (espresso cups with saucers.
omg!!!so good. used regular sugar
Fantastic. I used store-bought ricotta, but picked a brand without thickeners such as guar gum. Just milk, starter, trace of salt listed in ingredients. I used regular sugar and had no issues with graininess.
Reminiscent of cannoli filling. Very rich and tasty. Super easy yet elegant–guests were impressed. ALso whimsical with presentation in coffee cup.
Can be made ahead for a party which makes it even easier.
Reminiscent of cannoli filling. Very rich and tasty. Super easy yet elegant–guests were impressed. ALso whimsical with presentation in coffee cup.
Can be made ahead for a party which makes it even easier.
This reminded me of cannoli filling. I love cannoli, so it was tasty, but very rich. Most likely will not make again.
While the fresh ricotta tastes better, it is difficult to get a smooth consistency, so if that is necessary for you then store-bought container is much better.
Great dessert, but my family agrees that the espresso panna cotta by Giada is better than the ricotta cappucino. **Also, make sure to use confectioner’s sugar in this recipe!**
Great dessert, but my family agrees that the espresso panna cotta by Giada is better than the ricotta cappucino. **Also, make sure to use confectioner’s sugar in this recipe!**
This is my new favorite dessert. I added a lot more than just a pinch of cocoa powder and cinnamon and also added a little bit of nutmeg, I didn’t have vanilla bean so I used extract and added some Tia Maria liquer. I don’t like how hard biscottis can be so I used graham crackers and dipped them into the ricotta mixture. It is SO good.
I found fresh ricotta at a neighborhood dairy bar and used it in this recipe. I ended up with a smooth silky texture and no graininess.! There is no comparison between the version I made with grocery store ricotta and the one with fresh ricotta. This is a lovely easy recipe that we often half so as not to over-indulge! Absolutely wonderful on its own or with a side of fresh berries.