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
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.
Thanks for checking out the new Food Network recipe page! Please provide feedback on what you like or dislike.Take a Survey
Not digging it? 😥 Go back to the old look.
Get inspired with our best summer appetizers like crab dip, salsa, nachos and more from Food Network.
Round out your perfect picnic or cookout with summer side dish recipes for pasta salad, potato salad, coleslaw and more from your favorite chefs at Food Network.
Serve up a tasty treat this summer with our favorite summer desserts, including tarts, shortcake and ice cream, from your favorite chefs at Food Network.