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Ricotta Semifreddo




Source of Recipe


Internet


List of Ingredients




1/2 cup whipping cream
1 vanilla bean, split
1/2 lb ricotta cheese
1 tsp pure vanilla extract
2 egg yolks
1 liquid sweetener to equal 1/4 cup
1 pinch sea salt
1/2 cup whipping cream
1/2 lb fresh young rhubarb with pink stems
2 tbsp water
1/3 cup splenda




Recipe



Combine the first 1/2 cup of whipping cream and the vanilla bean in a small
pot. Bring to a simmer, then remove from the heat and cool completely.
Scrape the seeds from the vanilla bean and add to the cream. Discard the
bean.

In a food processor, puree the ricotta cheese and vanilla until smooth.
With the motor running, pour in the vanilla cream. Transfer to a bowl.

Beat the egg yolks, sugar and salt until thick and lemon colored. Fold
into the ricotta mixture. Beat the cream into soft peaks and fold into the
ricotta mixture. Pour into six 6-ounce attractive serving bowls or
ramekins and freeze.

For the rhubarb compote, trim the leaves and the lower end of the stalks
from the rhubarb and cut into 1-inch pieces. Place in a non corrodible
saucepan the water. Cover and set over low heat. Stew gently for 30 to 45
minutes until soft. Cool slightly and add sweetener. The rhubarb can be
cooked a few days in advance

To serve, remove the semi-freddo from the freezer and place in the fridge
an hour before serving. Gently rewarm the compote and spoon on top of each
semi-freddo. Serve immediately.

This recipe yields 6 servings.