Recipe courtesy of Catherine Bell
Lemon Nougat Semifreddo
- Yield: serves 10-12
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 490
- Total Fat
- 36
- Saturated Fat
- 15
- Carbohydrates
- 34
- Dietary Fiber
- 3
- Sugar
- 28
- Protein
- 13
- Cholesterol
- 87
- Sodium
- 66
- Total: 4 hr 15 min
- Prep: 15 min
- Cook: 4 hr
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.