Ricotta and Honey Semifreddo with Mango and Watermelon Salad
8Serves
EasyDifficulty
30 MINSPreparation
0 MINSCooking
Semi-freddo means half frozen or half cold, which is how this dessert should be served. Think of it as a semi-frozen mousse, rich, but with the lightness of ricotta and summer fruits!
Ingredients
300ml thickened cream
3 extra-large eggs, at room temperature
1/2 cup caster sugar
1/3 cup honey
400g fresh ricotta, mashed
500g seedless watermelon, peeled and chopped
1 large mango, peeled, seeded and chopped
2 passionfruit, cut in half
1/3 cup small mint leaves
Honey, extra, to serve
3 extra-large eggs, at room temperature
1/2 cup caster sugar
1/3 cup honey
400g fresh ricotta, mashed
500g seedless watermelon, peeled and chopped
1 large mango, peeled, seeded and chopped
2 passionfruit, cut in half
1/3 cup small mint leaves
Honey, extra, to serve
Method
- Whip cream until soft peaks form. Cover and refrigerate.
- Beat eggs, sugar and honey with electric beaters, about 10 minutes, until thick and pale, and a ribbon holds shape when the beater is lifted. Add ricotta and whisk until smooth. Fold in whipped cream.
- Pour mixture into buttered 7-cup capacity baking paper-lined loaf pan. Cover with plastic wrap and freeze for 4-5 hours or overnight, until firm.
- Combine watermelon, mango, passionfruit pulp and mint.
- Twenty minutes before serving, place semifreddo in the fridge to soften slightly. Remove plastic and turn semifreddo onto a serving plate. Remove pan and paper. Top with salsa. Serve sliced, drizzled with extra honey.