Recipe courtesy of Catherine Bell

Lemon Nougat Semifreddo

  • Total: 4 hr 15 min
  • Prep: 15 min
  • Cook: 4 hr
  • Yield: serves 10-12
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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


  1. Process the ricotta and sugar in a food processor until smooth.
  2. Finely chop the nougat or wrap in a tea-towel and smash with a rolling pin until broken into small pieces.
  3. 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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