Recipe courtesy of Catherine Bell
Recipe courtesy of Catherine Bell
Watch how to make this recipe.
Lemon Nougat Semifreddo
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- Total: 4 hr 15 min
- Prep: 15 min
- Cook: 4 hr
- Yield: serves 10-12
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Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 18 servings
- Calories
- 327
- Total Fat
- 24 g
- Saturated Fat
- 10 g
- Carbohydrates
- 23 g
- Dietary Fiber
- 2 g
- Sugar
- 18 g
- Protein
- 9 g
- Cholesterol
- 58 mg
- Sodium
- 44 mg
- Total: 4 hr 15 min
- Prep: 15 min
- Cook: 4 hr
- Yield: serves 10-12
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 18 servings
- Calories
- 327
- Total Fat
- 24 g
- Saturated Fat
- 10 g
- Carbohydrates
- 23 g
- Dietary Fiber
- 2 g
- Sugar
- 18 g
- Protein
- 9 g
- Cholesterol
- 58 mg
- Sodium
- 44 mg
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.
