Ricotta and Raspberry Semifreddo

09/01/2015
Marina
fromMarinaNovice
"And now presenting the winner of the Perfect Summer Dessert contest."
Preparation30 min.
Тotal30 min.
Servings6
Cook
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Ingredients

  • ricotta - 9 oz (250 g)
  • cream - 2/5 cup (100 g)
  • raspberries - 4/5 cup (200 g)
  • powdered sugar - 3 1/3 tbsp (50 g)
  • biscuits - 3.5 oz (100 g), almond
  • for the sauce
  • raspberries - 4/5 cup (200 g)
  • sugar - 1/5 cup (70 g)
  • lemons - 1

Preparation

Mix the ricotta with the powdered sugar. In a separate container, beat the cream. Mix it with the ricotta.

Crumble the biscuits into pieces. Add them to the cream along with the raspberries.

Leave this blend for 3 hours in the freezer. To prepare the sauce, mash the raspberries along with the sugar and lemon juice. Serve the semifreddo with the sauce.find similar recipes here

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