I first made this many years ago for a memorable Gourmet Dinner Club (GDC) dinner. It was a unique theme that night – all courses had to be made in person that night and in a food processor. One of our members wasn’t comfortable using a food processor – our goal by night’s end was to increase her comfort level. We did, a bit.
I picked this dessert not only because it was made in a food processor but also very easy to prepare. And, now whenever I’m looking for a simple dessert, it’s been a go-to.
Essentially you’re making a very easy ricotta pudding. What’s not to like? It’s a bit like the frothy part of a cappuccino.
The key is using the best ricotta you can find – either whole milk or part skim works. Maybe you have access to fresh local ricotta? Years ago I discovered BelGioioso Ricotta con Latte at my local Wegmans and it’s been the one I look for when making this. Some ricotta cheeses are a bit gritty – not the case with this ricotta. It’s so smooth which makes for an even more perfect dessert. While it sounds Italian, it’s actually made in Wisconsin.
Espresso powder is meant for baking – not drinking. If you’re concerned about caffeine (it’s a small quantity), you could use a decaffeinated coffee powder instead. Just add another half a teaspoon since it’s not as strong as espresso powder.
You can top this with whatever you like – crumbled biscotti plus a dash of cinnamon and/or cocoa powder works great. Or, perhaps you top your traditional cappuccino with something else?
The last time I served it, I found some yummy gluten-free biscotti from Tutti. Instead of crumbling it, I served it alongside these puddings.
This is a great dessert for the holidays – it’s gluten-free, wheat-free and nut-free – plus easy to make. They also travel well in small half-pint Mason jars.
| Ricotta Cappuccino Pudding | Print |
- 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.
* These travel well in half-pint Mason jars.
Source: Adapted from Giada De Laurentiis’ Giada’s Kitchen: New Italian Favorites (2008)
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