Ricotta And Candied Fruit Semifreddo Recipes
SEMIFREDDO
Provided by Food Network
Categories dessert
Time 12h25m
Yield 10 to 12 servings
Number Of Ingredients 9
Steps:
- In a mixer with a whisk attachment, whisk the cream into medium peaks. Add 1 cup of the sugar to the cream and continue to whisk until stiff peaks form. Turn the cream out into a large bowl. Clean the bowl and whisk attachment. Add the egg yolks and the remaining 1 cup sugar. Whisk until the yolks are pale yellow and tripled in volume. Add the yolks to the whipped cream. Add the almond or vanilla extract and begin to fold the yolks into the cream. Add the pistachios and turn the mixture out into a glass serving dish. Freeze overnight. To serve: Cut the semifreddo into desired size pieces. Place individual pieces in a serving bowl and top with berries and chocolate sauce. Garnish with powdered sugar and a sprig of mint.
LEMON NOUGAT SEMIFREDDO
Steps:
- Process the ricotta and sugar in a food processor until smooth.
- Finely chop the nougat or wrap in a tea-towel and smash with a rolling pin until broken into small pieces.
- Whip the cream until soft peaks form. Combine the ricotta mixture, nougat, cream and zests in a bowl and mix well. Pour into a 2-liter mold that has been rinsed in cold water. Freeze until set. Turn out onto a platter and serve cut into slices with lime slices or fresh seasonal fruits.
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- Whisk the egg whites until stiff, then gradually whisk in 50g of the sugar. In another bowl, fluff the ricotta with a fork, adding a little milk to soften if it is too firm. Whip the double cream in another bowl until thick.
- Fold the honey into the whisked egg whites, followed by the whipped cream and ricotta. Then fold in the chopped candied peel, pine nuts and chocolate. Spoon into a 1.2 litre bowl or bombe mould, cover and chill in the freezer for 12 hours.
- Before serving, whiz the pistachio nuts with the remaining 20g sugar and 20ml milk in a blender to make a sauce.
- To unmould, dip the bowl into hot water for a few seconds to release the cassata then turn out on to a plate. Cut into wedges, using a warm knife.
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