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Ingredients

500 g fresh ricotta from sheep
100 g of sugar
5 egg yolks
5 tablespoons of sweet wine of Pantelleria (according to tradition, rum or cognac but we like the most sweet!)
forest fruits to your liking



Semifreddo with ricotta cheese


The ricotta is an ingredient widely used in regional Italian cuisine. In semifreddo it is sweet and delicate. Combined with the egg yolks and sugar and then cooled it turns into a thick cream and frozen that satisfies the palate of the most gluttonous. The ricotta cheese semifreddo is a sweet, easy, simple and fast.


recipe given by our chef at .


ricetta immagine
These ingredients are able to feed: 4persons Semifreddo with ricotta cheese

Procedure

Typical sweet of regional tradition Lazio. To prepare it whip the egg yolks with the sugar in a bowl until the mixture is white and fluffy. Slowly add the ricotta. Mix everything very well and then add the liqueur and mix until you have a smooth mixture and then pour into molds of aluminum. Place in freezer for 3 hours. Remove them from the freezer five to ten minutes before serving. Remove them from the little molds and decorating them with forest berries to taste.


I tell you this recipe

Do you fancy a sweet but do not want to light fires and cooking hobs? So what's better than the ricotta cheese semifreddo that practically makes itself! The ricotta cheese semifreddo is a dessert typical of Lazio that we present flavored Passito di Pantelleria.

Semifreddo with ricotta cheese

the nutritional

Each serving of semifreddo with ricotta cheese provides about 300 calories. The energy is distributed as follows: 16% protein, 44% fat and 40% carbohydrates. Good content than the recommended daily intake of calcium, phosphorus, vitamin B12 and retinol.


 

words to remember

ricotta cheese Semifreddo, semifreddo, cottage cheese, ricotta cheese, fresh ricotta cheese, ricotta ice cream, regional tradition, Lazio, Lazio sweet

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Comments

Rumi - Cucina che ti passa Scrive: 12/09/2013

Un dolce della tradizione davvero gustoso complimenti!!
marco Scrive: 13/09/2013

Grazie! E' un dessert veloce da preparare e piacevolissimo. Ci piace riscoprire i sapori delle ricette tradizionali del territorio!

Printing version of this recipe