Ricotta And Candied Fruit Semifreddo Recipes

RICOTTA AND CANDIED FRUIT SEMIFREDDO

Steps:

• 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 one 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 an hour, or it will lose its fluffiness. Add the strawberries just before serving so that they don't "bleed out" and color the dish.

LEMON NOUGAT SEMIFREDDO

Steps:

• Process the ricotta and sugar in a food processor until smooth.
• Finely chop the nougat or wrap in a tea-towel and smash with a rolling pin until broken into small pieces.
• Whip the cream until soft peaks form. Combine the ricotta mixture, nougat, cream and zests in a bowl and mix well. Pour into a 2-liter mold that has been rinsed in cold water. Freeze until set. Turn out onto a platter and serve cut into slices with lime slices or fresh seasonal fruits.

SEMIFREDDO WITH DRIED CHERRIES

Steps:

• For semifreddo: Line a 4-by-8-inch loaf pan with plastic wrap; set aside. While the espresso is still hot, add all but 2 tablespoons of sugar and stir until dissolved. Cool.
• Set a fine-mesh strainer over a large bowl and with a wooden spoon or a spatula, push ricotta through. Add half of the espresso mixture, amaretto, lemon zest, and salt, and whisk until well combined.
• Combine egg yolks and remaining espresso in a stainless-steel bowl and whisk until eggs are foamy. Set the bowl over, not in, a pan of simmering water, being careful not to let the bottom of the bowl touch the water. Continue whisking until the mixture is foamy, light colored, and tripled in bulk. This could take up to 10 minutes. If cooking too quickly, turn heat off and work over the hot water. Cool to room temperature.
• Meanwhile, with an electric mixer, whip egg whites until foamy. Add remaining 2 tablespoons sugar and whip to stiff peaks.
• Stir 1/4 cup of cooled yolk mixture into the ricotta mixture to lighten. Fold in the remaining yolk mixture and 1/3 of the whites. Gently fold in remaining egg whites. Spoon mixture into prepared loaf pan and gently smooth top. Crumble the amaretti cookies and spread over the top. Cover with plastic wrap and freeze at least 24 hours.
• For the fruit: Combine kirsch and sugar in a medium stainless-steel saucepan. Place over low heat and stir until sugar dissolves, about 1 minute. Add remaining ingredients and mix well. Remove from heat and let sit for at least 2 hours or overnight at room temperature.
• To serve: Remove semifreddo from the freezer 20 minutes before serving. Uncover top; invert semifreddo onto a serving platter and remove plastic wrap. Cut into 1-inch slices, spoon on cherries, and serve.

RICOTTA AND CANDIED FRUIT PUDDINGS

Steps:

• Sprinkle gelatin over milk in a small saucepan and let soften.
• Beat together whole egg, yolk, and sugar in a small metal bowl with a handheld electric mixer until blended. Set bowl over a saucepan of barely simmering water and beat with mixer until pale, thick, and tripled in volume, about 5 minutes. (Mixture should mound when dropped from beaters.) Remove bowl from heat.
• Heat milk over low heat, stirring, just until gelatin is dissolved, then beat into egg mixture.
• Blend ricotta in a food processor just until smooth. Add fruit, chocolate, zests, vanilla, cinnamon, and a pinch of salt and pulse until blended, then transfer to a bowl. Stir in one third of egg mixture to lighten, then fold in remaining egg mixture gently but thoroughly.
• Beat cream in a bowl with cleaned beaters just until it holds soft peaks, then fold into ricotta mixture gently but thoroughly. Spoon into lightly oiled ramekins and chill, covered, until firm, at least 2 hours.
• Run a knife around edge of each ramekin, then dip ramekin into a bowl of hot tap water 10 seconds. Invert a plate over each ramekin, then invert pudding onto plate.