Using ricotta:
Semi-freddo means half frozen in Italian. It's similar to ice cream but
grainier in texture. It can be frozen in a loaf pan and sliced. Remember
to put this in the fridge an hour before serving if you've made it in
ramekins or bowls.
This is great with spring rhubarb and can be served with fresh berries in
the summer.
1/2 cup whipping cream
1 vanilla bean, split
1/2 lb ricotta cheese
2 egg yolks
1/4 cup sugar
pinch of sea salt
1/2 cup whipping cream
1/2 lb fresh young rhubarb with pink stems
2 Tbsp water
1/3 cup sugar
Combine the first ½ cup (120 mL) 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, purée the ricotta cheese 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 coloured. Fold
into the ricotta mixture. Beat the cream into soft peaks and fold into
the ricotta mixture. Pour into six 6 oz 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 (2.5 cm) pieces. Place in a non
corrodible saucepan the water. Cover and set over low heat. Stew gently
for 30-45 minutes until soft. 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.
Replace sugar with Splenda or similar artificial sweetener, and this
recipe is perfectly low-carb (less than 6 g carbs per serving).
Enjoy!
--
Klaus Alexander Seistrup
Magnetic Ink, Copenhagen, Denmark
http://magnetic-ink.dk/
--
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