Coffee Cream

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

1. Blend ricotta, sugar and coffee granules in processor.
2. Add cream and brandy and process until smooth and slightly thickened.
3. Divide mixture into six 8-ounce custard cups.
4. Cover with plastic and refrigerate until well chilled.

milk ricotta cheese, powdered sugar, coffee granules, chilled whipping cream, brandy

Taken from www.epicurious.com/recipes/food/views/coffee-cream-2858 (may not work)