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.
Ingredients
For pate à bombe
For ricotta semifreddo
For the base
For finishing
Tools
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.
Recipe variations
You can replace lady fingers with sponge cake
Recipes of dessert
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