Semifreddo is a semifrozen custard dessert. A cassata is a Sicilian sponge cake filled with ricotta cheese and candied fruits. This recipe combines the characteristics of a semifreddo and a cassata for a super-refreshing dessert that is both cold and tart.
- Level: Intermediate
- Total: 30 min
- Prep: 30 min
- Yield: 6 servings
Ingredients
1/2 pound fresh ricotta, squeezed in cheesecloth if watery
1 1/4 cups heavy cream
5 tablespoons confectioners' sugar, sifted
1/4 cup blanched almonds, lightly toasted and coarsely chopped
1/4 cup pistachios, coarsely chopped
1 lemon, zest julienned
1 orange, zest julienned
1/4 cup coarsely chopped semisweet chocolate
1 1/2 cups strawberries, rinsed and patted dry
Directions
- Place the ricotta in a mixing bowl and whip it with an electric mixer or a whisk until smooth.
- Place the heavy cream in a mixing bowl and whip it while adding the sugar a little at a time, until well incorporated.
- Fold the whipped cream into the ricotta, then add the following ingredients 1 at a time, mixing carefully: almonds, pistachios, lemon zest, orange zest, and chocolate.
- Refrigerate until serving, but don't let it sit for more than 1 hour, or it will lose its fluffiness. Add the strawberries just before serving so that they don't "bleed out" and color the dish.
