Ingredients

• 2 pounds whole milk ricotta cheese
• 3/4 cup powdered sugar
• 2 tablespoons instant coffee granules
• 1 cup chilled whipping cream
• 3 tablespoons brandy

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Instructions

1. 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.