Lemon Nougat Semifreddo

Ingredients

10 1/2 ounces sugar

2 cups cream

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 in 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.

Garnish with lime or lemon slices. From "Everyday Epicurian" by Catherine Bell.

4 sandwiches

Thursday, December 10, 2009 - 4:32pm