Ricotta Semifreddo

Number of servings : Prep time: Cooking time: Type of meal : | Desserts | Desserts Special diet : Ingredients

Number of servings :

Prep time:

Cooking time:

Type of meal : | Desserts | Desserts

Special diet :

Ingredients

4 egg yolks
125 ml (1/2 cup) powdered sugar
300 ml (1 1/4 cup / 300 g) ricotta cheese
1 orange, zest finely grated
60 ml (4 tbsp) semi-sweet mini chocolate chips*
60 ml (4 tbsp) candied orange peel, diced
60 ml (4 tbsp) pine nuts, toasted
250 ml (1 cup) 35% cream, whipped
125 ml (1/2 cup) commercial chocolate sauce

Directions

  1. Generously line a rectangular 1-litre / 4-cup mould or 6 individual moulds with plastic wrap.
  2. Beat the egg yolks with the sugar until thick and pale, and whisk in the cheese and half the orange zest.
  3. Add the chocolate chips, candied peel and pine nuts, stir to combine, then fold in the whipped cream.
  4. Pour mixture into the mould, fold over the plastic wrap to seal and cover with aluminum foil. Freeze for 8 hours.
  5. Half an hour before serving, unmould onto a serving platter, remove the aluminum foil and plastic wrap. Let sit 30 minutes in the refrigerator.
  6. Before serving, add remaining orange zest to the chocolate sauce and heat gently.
  7. Serve semifreddo drizzled with hot flavoured chocolate sauce.

* Coarsely grated semi-sweet chocolate may also be used.

Nutritional information:

Imported on 2011-01-20 20:26:46 — Original ID:2447

Ricotta Semifreddo
Ricotta Semifreddo