Recipe courtesy of Pino Luongo

Ricotta and Candied Fruit Semifreddo

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
Save Recipe

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

  1. Place the ricotta in a mixing bowl and whip it with an electric mixer or a whisk until smooth.
  2. Place the heavy cream in a mixing bowl and whip it while adding the sugar a little at a time, until well incorporated.
  3. 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.
  4. 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.
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Hot and Cold, Sweet and Spicy Bananas

Hazelnut Linzer Torte

Pumpkin Flans