- 700 g (1 lb 9 oz) ricotta
- 300 g (10 1/2 oz) sugar
- 300 g (10 1/2 oz) brittle nougat with almonds (purchased)
- 500 ml (2 cups) cream
- finely grated zest of half a lemon
- finely grated zest of 1 lime
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.