Ricotta Cappuccino

Directions

1. 1
   Place the sugar in a food processor.
2. 2
   Cut the vanilla bean open lengthwise, scrape out the seeds, and place them in the food processor with the sugar.
3. 3
   Run the machine to make vanilla sugar.
4. 4
   Place the ricotta and espresso powder in the food processor.
5. 5
   Blend for 1 minute.
6. 6
   Stop the machine to scrape down the sides with a rubber spatula.
7. 7
   Blend for another minute.
8. 8
   Spoon the mixture into 4 small coffee mugs.
9. 9
   Cover and refrigerate for at least 1 hour and up to 1 day.
10. 10
    To serve, top the ricotta cappuccino with crushed biscotti.
11. 11
    Sprinkle with cinnamon and cocoa powder.