Prep:  20 min plus 4 - 5 hours freezing time
Cook:  4-5 hrs freezing time
Serves:  8
Average: 4 (3 votes)
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.

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Ricotta and Honey Semifreddo with Mango and Watermelon Salad
  1. Whip cream until soft peaks form. Cover and refrigerate
  2. 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
  3. 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
  4. Combine watermelon, mango, passion fruit pulp and mint
  5. 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
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