Easy ricotta semifreddo

Easy ricotta semifreddo is a simple but impressive spoon dessert, to be brought to the table on many occasions. Very practical because we can prepare it in advance and we can keep it in the freezer for a month. It is also a light dessert that does not weigh down the end of the meal.

easy ricotta semifreddo
  • DifficultyMedium
  • CostCheap
  • Preparation time1 Hour
  • Rest time8 Hours
  • Serving15
  • CuisineItalian

Ingredients

For pate à bombe

90 g yolks
50 g water
170 g sugar

For ricotta semifreddo

500 g ricotta cheese
500 ml whipping cream
1 vanilla bean
100 g chocolate (chips)

For the base

200 ml coffee

For finishing

20 g cocoa powder

Tools

1 Planetary Mixer
2 Bowls
1 Mold
1 Saucepan
1 Whip

Steps

For pate à bombe

Put the water and sugar in a saucepan and cook the sugar syrup up to 250° F (121 ° C).
Start whipping the egg yolks
Incorporate the sugar syrup into the egg yolks while they are whipping in a planetary mixer or with an electric mixer and continue until cool.

For ricotta semifreddo

Mix the ricotta with a whisk and add it to the semifreddo base, stirring gently from bottom to top so as not to dismantle the mixture. Add the semi-whipped cream always gently. Add the dark chocolate chips.

For assembly

Inside the mold (12×8 inches), arrange the slices of sponge cake and sprinkle them with the coffee. Pour in the ricotta semifreddo and freeze for at least 8 hours. Sprinkle with bitter cocoa.

easy ricotta semifreddo

Cook’s Tips

Pasteurizing eggs is a very important step if you want to safely prepare recipes that involve the use of raw eggs, avoiding the danger of salmonella.

Recipe variations

You can replace lady fingers with sponge cake

Recipes of dessert

Tiramisù

Lemon meringue cake

Creamy chestnuts tiramisù

easy ricotta semifreddo

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