THE DAIRY KITCHEN
Ricotta and Honey Semifreddo with Mango and Watermelon Salad
By THE DAIRY KITCHEN
Serves
8
Difficulty
Easy
Preparation
30 MINS
Cooking
0 MINS
All the flavours of summer in this refreshing dessert.
Ingredients
300ml thickened cream3 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
- 1 Whip cream until soft peaks form. Cover and refrigerate.
- 2 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.
- 3 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.
- 4 Combine watermelon, mango, passionfruit pulp and mint.
- 5 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.
