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 Marco Fabio Dei Genovesi at .
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
These ingredients are able to feed: 4persons
- This course is: Dolce
- Difficult to prepare: FACILE
- is a typical course made in: LAZIO
- You should drink:
- The time to prepare this course is: , and cooking time is:
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.
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