Our adaptation of this Ricotta Cappuccino from Giada De Laurentiis made just enough for us two, but you could double the ingredients (using a whole 15 ounce container of ricotta instead) if you wanted to squeeze out 4 servings. The original recipe has you blend granulated sugar with a vanilla bean, but I always have a jar of vanilla sugar going in the pantry, so we just used that. Using just a few ingredients, the plain ricotta is transformed using a food processor into a sweet and luscious treat with the additions of the floral sugar, instant espresso powder, a few drops of vanilla, just a touch of cocoa power and a pinch of cinnamon.
Since the mixtures warms up a bit from being processed, the creamy concoction is divided between two glasses and placed in the refrigerator to chill and firm up a bit. Right before serving, a crumbled piece of biscotti is scattered over the top of both glasses to add a textural crunch against the soft ricotta. This has just enough sugar to move the ricotta into the dessert category, but not so much that it overtakes the delicate flavor - this turned into a delicious and a bit unusual way to use up that last little bit we had leftover.
I know exactly what I'm making the next time we have leftover ricotta... but who am I kidding? I think I would go ahead and buy a tub just to make this again!