A different take on the traditional Semi Freddo. Combining the Ricotta and Coconut Cream to give the Semi Freddo a delicate light flavour. The Combination of berries and orange also give for a delicious summery Dessert.

The Perfect alternative to heavy christmas pudding in this hot climate!

Ricotta Berry SemiFreddo

1 egg

2 egg yolks

1/4 cup Rice Malt Syrup

1 cup berries, (I used cherries, raspberries and blueberries)

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1 orange, zest and juice

2 x 400mL cans of coconut cream

200g Ricotta

100g Dark Chocolate (I used 90% lindt Chocolate)

100mL almond milk

Cherries and pistachios to decorate

Method:

Whisk the eggs and rice malt syrup in a bowl. Place the bowl over a saucepan of water on a low heat. Continue to whisk mixture until it has doubled in size. Set aside to cool.

In a small saucepan combine the berries and orange juice and cook on low until they become soft and juicy! Set aside to cool.

Scoop the coconut cream away from the coconut water and place in a large bowl. Keep the water for later use in smoothies. Then add in ricotta and orange zest. Beat the cream using electric beaters until light and fluffy. 

Then carefully stir in the egg mixture into the cream using a wooden spoon. Then gently pour mixture into desired tin. Spoon the berries into tin and use a long skewers to move the berries around. Cover tin and place in Freezer for 6hrs or overnight.

When frozen prepare the ganache. Heat the almond milk until just under boiling point (about 45sec in the microwave) Then whisk in chocolate until smooth. 

Run the base of semifreddo under hot water and then turn out onto a plate. Pour ganache over the top and then top with fresh cherries and crushed pistachios!