Ricotta Cappuccino

1. 1

   Place the sugar in a food processor.

2. 2

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

3. 3

   Run the machine to make vanilla sugar.

4. 4

   Place the ricotta and espresso powder in the food processor.

5. 5

   Blend for 1 minute.

6. 6

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

7. 7

   Blend for another minute.

8. 8

   Spoon the mixture into 4 small coffee mugs.

9. 9

   Cover and refrigerate for at least 1 hour and up to 1 day.

10. 10

    To serve, top the ricotta cappuccino with crushed biscotti.

11. 11

    Sprinkle with cinnamon and cocoa powder.

* Per serving · 4 servings · Values may vary.

No additional tips available.