Ricotta and Candied Fruit Semifreddo |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Semifreddo is a semifrozen custard dessert. A cassata is a Sicilian sponge cake filled with ricotta cheese and candied fruits. This recipe[ combines the characteristics of a semifreddo and a cassata for a super-refreshing dessert that is both cold and tart.] Ingredients:
1/2 pound fresh ricotta, squeezed in cheesecloth if watery |
1 1/4 cups heavy cream |
5 tablespoons confectioners' sugar, sifted |
1/4 cup blanched almonds, lightly toasted and coarsely chopped |
1/4 cup pistachios, coarsely chopped |
1 lemon, zest julienned |
1 orange, zest julienned |
1/4 cup coarsely chopped semisweet chocolate |
1 1/2 cups strawberries, rinsed and patted dry |
Directions:
1. Place the ricotta in a mixing bowl and whip it with an electric mixer or a whisk until smooth.
2. Place the heavy cream in a mixing bowl and whip it while adding the sugar a little at a time, until well incorporated.
3. Fold the whipped cream into the ricotta, then add the following ingredients 1 at a time, mixing carefully: almonds, pistachios, lemon zest, orange zest, and chocolate.
4. Refrigerate until serving, but don't let it sit for more than 1 hour, or it will lose its fluffiness. Add the strawberries just before serving so that they don't bleed out and color the dish.
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