Lemon Nougat Semifreddo
By: Helen Pitlick
Published: Thursday, December 10, 2009 - 4:32pm

Ingredients




1 pound plus 9 oz ricotta
10 1/2 ounces sugar
10 1/2 ounces brittle nougat with almonds
2 cups cream
finely-grated zest of half a lemon
finely-grated zest of a lime

Preparation

1 Process the ricotta and sugar in a food processor until smooth. 2 Finely chop the nougat or wrap in a tea-towel and smash with a rolling pin until broken in small pieces 3 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.

About


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