Recipe courtesy of Catherine Bell
Lemon Nougat Semifreddo
Total:
4 hr 15 min
Active:
15 min
Yield:
serves 10-12
Level:
None
Total:
4 hr 15 min
Active:
15 min
Yield:
serves 10-12
Level:
None

Ingredients

Directions

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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