Ricotta and Apricot Semifreddo
A simple and quick summer dessert to make with fresh seasonal fruit, cream, and ricotta! The semifreddo is great to enjoy on these hot days as a snack or dessert at the end of a meal! A recipe that is prepared in a few minutes and with a few simple ingredients accessible to everyone!
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- Difficulty: Very Easy
- Cost: Cheap
- Rest time: 4 Hours
- Preparation time: 15 Minutes
- Portions: 8/10
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer
Ingredients for the Ricotta and Apricot Semifreddo:
- 8.8 oz apricots
- 1 cup fresh whipping cream
- 8.8 oz ricotta cheese
- 1 cup sugar
Steps
The preparation of the Ricotta and Apricot Semifreddo is very simple and quick, watch the video HERE.
In a small pot, place the washed and chopped apricots, the sugar, and cook for about 10 minutes, stirring occasionally. Turn off the heat and let it cool.
In a container, put the ricotta, the cream, and whip with electric beaters. Add the cooled apricots.
Combine well. Put the obtained mixture into a mold and level. Cover with aluminum foil and place in the freezer for a few hours.
Enjoy your meal!
