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Coffee Cream

2 lb Whole milk ricotta cheese
3/4 c Powdered sugar
2 tb Instant coffee granules
1 c Chilled whipping cream
3 tb Brandy


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.




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