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Semifreddo Al Lampone

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Ingredients
  Nonfat ricotta cheese 15 Ounce (1 Container)
  Sugar 7 1⁄3 Tablespoon (1/3 Cup Plus 2 Tablespoons)
  Orange juice 1 Tablespoon
  Raspberries 2 Cup (32 tbs)
  Mint leaves 1 Tablespoon
Directions

In a food processor fitted with the steel blade, combine the ricotta, 1/3 cup of the sugar and orange juice; process for 30 seconds, or until creamy and smooth.
Transfer the ricotta mixture to a large bowl and refrigerate.
Rinse and dry the food processor bowl; puree the raspberries with the remaining 2 tablespoons sugar.
Dollop over the ricotta mixture.
Using a small knife, cut the raspberry puree through the ricotta mixture to create swirls.
Cover and refrigerate for at least 4 hours.

Recipe Summary

Cuisine: 
Italian
Method: 
Chilling
Course: 
Fruit Dessert

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