Thursday, April 9, 2009

Ricotta Cappuccino

How about a rich and romantic Italian dessert? Ricotta Cappuccino comes to my mind when I think of an Italian dessert. May be because I like the taste of coffee and the texture of ricotta cheese blended to a thick, fine and smooth paste.

Here is a recipe for for Ricotta Cappuccino:

A 2 LB can of Part Skim Ricotta Cheese
2 Teaspoon Instant Coffee Powder (I used NesCafe)
4 Tablespoon Sugar
1/8th Teaspoon Vanilla Essence (Optional)
Milk as needed
1 Biscotti or a few chopped unsalted Pistachios
1 Teaspoon Unsweetened Cocoa Powder

Combine the cheese, vanilla essence (If using), sugar and coffee powder. Blend into a thick fine paste, using very little milk (only if needed). Don't over blend. The paste should be a little grainy.

Transfer to a coffee mug. Sprinkle a little sugar and cocoa powder on top. Cover with a plastic wrap and refrigerate for at least an hour and up to a day.

Before serving, garnish with the chopped pistachios, or small pieces of biscotti (I used Indian Toast Instead:))

Serve Cold. It is so rich and creamy, you will need a spoon to enjoy it:)

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