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PRESENTATION:
A tasty and very pleasant dessert is the semifreddo; one of the most loved Italian spoon desserts as an alternative to classic ice cream.
What do you think of a nougat semifreddo and ricotta cream?
The semifreddo, born inside the Royal Houses and ancient forerunner of the classic ice cream, differs from the latter because of its delicate, soft and light consistency, due to the different freezing temperatures through the "rapid" cold technique and phases of processing of the compound.
Excellent at the end of the meal, the semifreddo has a tasty and refined flavor that can be made with the flavors you love most: fruit, hazelnut creams and more.
Easy to prepare, it's time to try this creamy and inviting dessert filled with nougat and fresh cream prepared with Ricotta Santa Lucia.
PREPARATION:
For the realization of the nougat and ricotta cream semifreddo you must first of all take a bowl and crumble the nougat together with the ricotta cream. First of all, then, follow the procedure for making the ricotta cream then mix it with the crumbled nougat.
Once mixed everything, go to the whipping of the cream until it will assume the required density; at this point add it to the previously prepared mixture.
Now it's time to give shape to your semifreddo: equip yourself with a bowl and start filling it, in alternating layers, with ladyfingers and cream, finishing it preferably with a layer of ricotta cream.
Put the semifreddo in the freezer for about 3 hours, until it has reached a density similar to that of an ice cream.
Tip: before consuming the semifreddo we suggest you remove it from the freezer at least 10 minutes before and leave it at room temperature so that it reaches the right consistency to be tasted; then decorate it with red fruits and powdered sugar.
Based On:https://galbani.it
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