Ricotta Cappuccino Pudding
Author: Nicole
Ingredients
  • ½ cup granulated sugar
  • ½ vanilla bean
  • 15 to 16 ounces ricotta cheese (whole or part skim)
  • 1-1/2 teaspoons instant espresso powder
  • Garnish with biscotti (crumbled), ground cinnamon and/or cocoa powder
Instructions
  1. Place sugar in the bowl of a large food processor.
  2. Cut vanilla bean open lengthwise, scrape out the seeds, and place them in food processor with the sugar.
  3. Pulse a few times mix.
  4. Place ricotta and espresso powder in food processor. Blend for 1 minute. Scrape down sides with a rubber spatula. Blend for 1 more minute.
  5. Spoon the mixture into 4 ramekins or small dishes (6 to 8 ounces each).
  6. Cover and refrigerate for at least 1 hour and up to 1 day.
  7. To serve, top with crushed biscotti. Sprinkle with cinnamon and/or cocoa powder.
Notes
* Recipe can easily be doubled and will still fit in the bowl of a large food processor.
* These travel well in half-pint Mason jars.
Recipe by Riegl Palate at https://www.rieglpalate.com/ricotta-cappuccino-pudding/