I have found the answer to beating the summer heat. I am really not interested in sweating over the stove or oven when it comes to making summertime dessert.
This little concoction is a very yummy treat. Giada really got it right with this Ricotta Cappuccino. Magnificent might be a better description. It can easily be made ahead of time and ready to serve at your dinner party.
It’s elegant, simple and just so darn good. I had to give some away before I slurped it all up. I have always been a member of the clean your plate club and I was going for gold. Luckily I have good friends who are always willing to take food off my hands.
If you come over for dinner this summer, I’m making this. I hope you like it.
Let’s make it together for now…
Here’s what you will need: Granulated sugar, vanilla bean, ricotta cheese, instant espresso powder, biscotti, ground cinnamon and cocoa powder.
Split 1/2 a vanilla bean lengthwise and scrape out the seeds.
Place 1/2 cup sugar in a food processor. Place the vanilla bean seeds in the processor with the sugar. Run the machine to make vanilla sugar. Add 1/2 Tablespoon instant espresso powder and the ricotta cheese to the vanilla sugar and run the processor for another 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. Refrigerate for at least one hour or up to one day.
To serve the cappuccino, top with crushed biscotti (I used Snickerdoodle biscotti, but use any kind) and sprinkle with ground cinnamon and cocoa powder.
This will fulfill your sweet tooth for the evening.
You don’t even have to make coffee with this dessert. So, no stove, no oven and no coffee. Your life just got easier.
Don’t skip the crushed biscotti, it really adds to the experience.
Ricotta Cappuccino
Adapted from Giada De Laurentiis
1/2 cup sugar
1/2 vanilla bean
1 (15-ounce) container ricotta cheese, whole milk or part skim
1/2 Tablespoon instant espresso powder
1 (3-inch) biscotti, crushed
Pinch ground cinnamon
Pinch cocoa powder
Split 1/2 a vanilla bean lengthwise and scrape out the seeds.
Place sugar in a food processor. Place the vanilla bean seeds in the processor with the sugar. Run the machine to make vanilla sugar. Add instant espresso powder and the ricotta cheese to the vanilla sugar and run the processor for another 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. Refrigerate for at least one hour or up to one day.
To serve the cappuccino, top with crushed biscotti (I used Snickerdoodle biscotti, but use any kind) and sprinkle with ground cinnamon and cocoa powder.
Makes 4 (1/2 cup) servings.
