Name: Ricotta and Candied Fruit Semifreddo
Prep time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 6 servings
Cuisine: italian
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.

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Ricotta and Candied Fruit Semifreddo

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