Lemon Nougat Semifreddo
700 g (1 lb 9 oz) ricotta
300 g (10 1/2 oz) sugar
300 g (10 1/2 oz) brittle nougat with almonds (purchased)
500 ml (2 cups) cream
Finely grated zest of half a lemon
Finely grated zest of 1 lime
Directions
Process the ricotta and sugar in a food processor until smooth.
Finely chop the nougat or wrap in a tea-towel and smash with a rolling pin
until broken into small pieces.
Whip the cream until soft peaks form. Combine the ricotta mixture, nougat,
cream and zests in a bowl and mix well. Pour into a 2-liter mold that has
been rinsed in cold water. Freeze until set. Turn out onto a platter and
serve cut into slices with lime slices or fresh seasonal fruits.
Prettypinkbutterfly
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