Tip 2: Ricotta Semifreddo with Raspberries and Almond Biscuits
You will need
- For semifreddo:
- - 250 g ricotta;
- - 150 g of raspberry;
- - 150 ml of cream of 35% fat content;
- - 100 g almond cookies;
- - 50 g of powdered sugar.
- For the sauce:
- - 200 g of raspberry;
- - 70 g of sugar;
- - half a lemon.
Break the macaroons into small pieces. Squeeze out all the juice from half a lemon. Beat the ricotta with the addition of powdered sugar. Whisk the cream separately, they should be doubled in volume. Add them to the ricotta, gently mix with a silicone spatula.
Mix almond cookies and raspberries into the creamy mass, transfer this mixture into a container with a lid, put it in the freezer for 2-3 hours. If you cooked in the evening, you can remove and the whole night.
Cook the sauce. Raspberry berries, beat together with sugar and lemon juice with a blender. Strain the finished raspberry sauce through a sieve.
Now it's time to get a container of creamy semifredo from the freezer.Let the dessert stand at least 5 minutes at room temperature, then lay it on ice cream bowls, small vases or portion dishes. Top with sauce. Ricotta Semifredo with raspberries and almond cookies is ready, according to this recipe you can cook Italian ice cream with any other berries and cookies at your discretion, creating a new dessert each time.
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