Semifreddo made using ricotta and honey, topped with diced mango, watermelon, and mint is light and creamy; every bite of this dish is a heavenly delight.
Ingredients
300ml Australian thickened cream
3 extra-large eggs, at room temperature
1/2 cup caster sugar
1/3 cup honey
400g fresh ricotta, mashed
500g seedless watermelon, peeled and chopped
1 large mango, peeled, seeded and chopped
2 passion fruit, cut in half
1/3 cup small mint leaves
Honey, extra, to serve
Method
Whip cream until soft peaks form. Cover and refrigerate
Beat eggs, sugar and honey with electric beaters, about 10 minutes, until thick and pale, and a ribbon holds shape when the beater is lifted. Add ricotta and whisk until smooth. Fold in whipped cream
Pour mixture into buttered 7-cup capacity baking paper-lined loaf pan. Cover with plastic wrap and freeze for 4-5 hours or overnight, until firm
Combine watermelon, mango, passion fruit pulp and mint
Twenty minutes before serving, place semifreddo in the fridge to soften slightly. Remove plastic and turn semifreddo onto a serving plate. Remove pan and paper. Top with salsa. Serve sliced, drizzled with extra honey
