Ricotta Cappuccino Pudding |
Author: Nicole
- 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
- Place sugar in the bowl of a large food processor.
- Cut vanilla bean open lengthwise, scrape out the seeds, and place them in food processor with the sugar.
- Pulse a few times mix.
- Place ricotta and espresso powder in food processor. Blend for 1 minute. Scrape down sides with a rubber spatula. Blend for 1 more minute.
- Spoon the mixture into 4 ramekins or small dishes (6 to 8 ounces each).
- Cover and refrigerate for at least 1 hour and up to 1 day.
- To serve, top with crushed biscotti. Sprinkle with cinnamon and/or cocoa powder.
* 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/
3.4.3177