| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | December 19 | 1 | servings | |
INGREDIENTS
| 2 | lb | Whole milk ricotta cheese |
| 3/4 | c | Powdered sugar |
| 2 | tb | Instant coffee granules |
| 1 | c | Chilled whipping cream |
| 3 | tb | Brandy |
INSTRUCTIONS
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. Serves 6. Bon Appetit December 1990 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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