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.

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 g ladyfingers

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.

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.