- 2 pounds whole milk ricotta cheese
- 3/4 cup powdered sugar
- 2 tablespoons instant coffee granules
- 1 cup chilled whipping cream
- 3 tablespoons brandy
Blend ricotta, sugar and coffee granules in processor. Add cream and brandy and process until smooth and slightly thickened. Divide mixture into six 8-ounce custard cups. Cover with plastic and refrigerate until well chilled.
This recipe yields 6 servings.