![Vanilla Lemon Ricotta Semifreddo](http://www.fustinis.com/cdn/shop/articles/20240326153246-desserts_e393a2bd-a1cc-4b0f-90ee-732bd1c25565.jpg?v=1713296617&width=1100)
Vanilla Lemon Ricotta Semifreddo
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Vanilla Lemon Ricotta Semifreddo
Category
Desserts
![Image of Vanilla Lemon Ricotta Semifreddo](https://images.getrecipekit.com/20240326153246-desserts.jpg?aspect_ratio=16:9&quality=90&)
Ingredients
- 1/2 cup organic sugar (Florida crystals)
- 1/4 cup fat-free organic milk
- 1/4 cup honey
- 2 teaspoons grated orange rind
- 1 tablespoon Fustini's Cara Cara Vanilla balsamic vinegar
- 1/8 teaspoon sea salt
- 3 ounces fat-free cream cheese, softened
- 1-1/2 part-skim fresh ricotta cheese
- 3/4 cup cold heavy cream
- Fresh orange sections (optional)
Ingredients
Directions
- Line a 9 x 5-inch loaf pan with plastic wrap. Combine sugar, milk, honey, orange rind, vanilla bean balsamic, salt, cream cheese, and ricotta in a large bowl. Whisk until smooth. Pour cold cream into a medium bowl, and beat with a mixer at high speed until stiff peaks form. Fold 1/4 cup whipped cream into the ricotta mixture. Fold in the remaining cream.
- Spoon the mixture into prepared loaf pan. Cover with plastic wrap, and freeze at least 8 hours or until set. Remove semifreddo from freezer, and let stand at room temperature for 10-15 minutes. Discard top piece of plastic wrap. Invert loaf pan onto a serving platter, and tap to remove semifreddo. Discard plastic wrap, and slice semifreddo crosswise. Serve with orange sections and mint leaves, if desired.
- For smaller portions, cut each slice into two squares and top each with an orange slice and a mint leaf.