Semifredo is a delicious Italian ice cream based on young cheeses and cream. It is often flaky, always contains fresh fruits or berries. Making a semifredo from ricotta with raspberries is quite simple, you don't even need an ice cream maker.
It is necessary
- For semifredo:
- - 250 g ricotta;
- - 150 g raspberries;
- - 150 ml cream 35% fat;
- - 100 g of macaroons;
- - 50 g of icing sugar.
- For the sauce:
- - 200 g raspberries;
- - 70 g of sugar;
- - half a lemon.
Instructions
Step 1
Break the macaroons into small pieces. Squeeze all the juice out of the lemon half. Whisk the ricotta with the powdered sugar. Whip the cream separately, they should double in volume. Add them to the ricotta, stir gently with a silicone spatula.
Step 2
Mix the almonds and raspberries into the resulting creamy mass, transfer this mixture to a container with a lid, put it in the freezer for 2-3 hours. If cooked in the evening, then you can remove it for the whole night.
Step 3
Prepare the sauce. Whisk raspberries together with sugar and lemon juice using a blender. Strain the finished raspberry sauce through a sieve.
Step 4
Now it's time to get the container of creamy semifredo out of the freezer. Let the dessert stand for at least 5 minutes at room temperature, then place it in bowls, small vases, or portioned bowls. Top with sauce. Semifredo of ricotta with raspberries and macaroons is ready, according to this recipe you can make Italian ice cream with any other berries and cookies you like, creating a new dessert every time.
