Recipe courtesy of Catherine Bell

Lemon Nougat Semifreddo

Name: Lemon Nougat Semifreddo
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT4H0M0.000S
Total time: P0Y0M0DT4H15M0.000S
Yield: serves 10-12
Ingredients: 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

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Total: 4 hr 15 min

Prep: 15 min
Cook: 4 hr

Yield: serves 10-12

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Ingredients

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

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.

Recipe courtesy Everyday Epicurean by Catherine Bell (Ten Speed Press, 2000); Photograph by Kieran Scott