Ingredients:
- Ricotta 500 g
- Cream 33-35% fat 250 g
- Honey granules 175 g
- Lemon zest 1 tsp
- Vanilla extract 1 tsp
- Almond petals 50 g
- Berries and almond flakes for garnish
Cooking:
In a large bowl, combine ricotta, honey granules, lemon zest and vanilla extract.
Stir and leave for 15-20 minutes to completely dissolve the honey granules. Blend with a blender until smooth.
Whip the chilled cream to stiff peaks and fold into the ricotta, using a silicone spatula.
Using an ice cream maker, bring the mass to a thickening according to the manufacturer's instructions.
Put 1/3 of the ice cream in a mold, previously covered with cling film, sprinkle with toasted almond petals.
Repeat with the remaining ice cream.
Cover the form with cling film and place in the freezer for 4 hours (preferably overnight).
Take the ice cream mold out of the freezer 5-7 minutes before serving.
Invert the ice cream mold onto a serving platter and remove the semifreddo from the mold.
Remove the film, decorate with berries and almond petals.
Repeat with the remaining ice cream.
Cover the form with cling film and place in the freezer for 4 hours (preferably overnight).
Take the ice cream mold out of the freezer 5-7 minutes before serving.
Invert the ice cream mold onto a serving platter and remove the semifreddo from the mold.
Remove the film, decorate with berries and almond petals.
Notes: If you don't have an ice cream maker, you can skip this step. The finished mass is quite thick and airy due to whipped cream, so ice cream after freezing in any case has a good structure.
Bon Appetit!
