"I believe in divine communion, especially when it comes to food; an alliance of ingredients that come together as though they were meant to feed spirit and body. It might be too lofty to say that this semifreddo is divine, but the combination of Hobnobs, ricotta, chocolate and amaretto really does it for me. That said, there are many alliances that can be formed in the Christmas store-cupboard, so use this as a base for any biscuits, dried fruit and chocolate"
"Line your tin or tub with baking paper. Separate the egg yolks and whites into two large bowls, then whisk the egg whites to stiff peaks. Shake off the beaters (but don't wash them). Put the honey and sugar in the egg yolk bowl, whisk until pale and creamy, then add the ricotta and whisk to combine. Again, shake off the beaters but don't rinse them."
An easy semifreddo recipe combines ricotta, whipped cream, eggs, honey, caster sugar, amaretto and cardamom, folded with chopped stem ginger, dark chocolate, Hobnobs biscuits and candied citrus peel. The mixture is assembled by whisking egg yolks with honey and sugar, folding in whipped egg whites and cream, then incorporating flavorings and mix-ins before transferring to a lined 1.8-litre freezer tin. The semifreddo requires about six hours or more to freeze and melts faster than ice cream, so it should not be left out for long before or after serving. The recipe serves eight and recommends decorative extra chocolate and biscuits.
Read at www.theguardian.com
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