Ricotta Semifreddo with Seabuckthorn
Recipe courtesy of Sarah Galvin, BSHEc , columnist for the Western Producer
1/2 cup sugar
1/4 cup 2% milk
1/4 cup honey
1/2 teaspoon freeze-dried nvigorate seabuckthorn purée
1 vanilla bean
1/8 teaspoon salt
3 ounces cream cheese, softened
16 fl.oz. (500 mL) container part-skim ricotta cheese
1/2 cup chilled heavy cream
1/4 cup nvigorate seabuckthorn berries
2 tablespoons sugar
- Line a 9 x 5-inch loaf pan with plastic wrap. Cook the berries in 1/2 cup water with sugar for 10 minutes. Remove from heat and set aside.
- Combine 1/2 cup sugar, milk, honey, freeze dried seabuckthorn, seeds from one vanilla bean pod, 1/8 teaspoon salt, cream cheese, and ricotta in a blender; process until smooth. Pour the mixture into a large bowl. Pour cream into a medium bowl, and beat with a mixer at high speed until stiff peaks form. Fold 1/4 cup whipped cream into ricotta mixture. Fold in the remaining cream.
- Spoon 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 20 minutes. Discard top piece of plastic wrap. Invert loaf pan onto a serving platter, and tap to remove semifreddo. Discard the remaining plastic wrap, and slice semifreddo crosswise. Serve with seabuckthorn berries in syrup.