bohemianwanderer – This cardamom and ginger semifreddo combines ricotta, cream, honey, and amaretto for a creamy, flavorful dessert. Begin by lining a tin or tub with baking paper. Separate three medium eggs into yolks and whites, placing each in separate large bowls. Whisk the egg whites until stiff peaks form and set aside. In the egg yolk bowl, combine 75g of honey and 75g of caster sugar. Whisk until the mixture becomes pale and creamy. Add 250g of ricotta and whisk until smooth. Shake off the beaters between steps but do not wash them.
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Next, fold the whipped egg whites into the yolk and ricotta mixture gradually. This helps maintain the airiness essential for a light texture. Be gentle to avoid deflating the mixture. In a clean bowl, whip 400ml of double cream to soft peaks. Add 2 teaspoons of ground cardamom, 75ml of amaretto, and ¼ teaspoon of fine sea salt. Whisk again to soft peaks, then fold the cream into the egg and ricotta mixture carefully.
Finally, gently fold in 60g of chopped stem ginger in syrup, 60g of finely chopped dark chocolate, 100g of crushed Hobnobs or ginger snap biscuits, and 30g of mixed candied citrus peel. Transfer the mixture to the prepared tin and smooth the top with a spoon. Cover with baking paper and freeze for at least six hours until fully solid. This semifreddo base balances sweet, spicy, and nutty flavors, offering both richness and a slight crunch from the ginger and biscuits. Proper folding and whipping ensure a creamy, airy texture that will hold up well during serving.
Finishing and Serving the Semifreddo
Remove the semifreddo from the freezer 15 minutes before serving to allow it to soften slightly. Crush a couple of extra biscuits in a mortar or with a rolling pin to create fine crumbs. Peel the top layer of baking paper off the semifreddo, then invert it onto a serving platter. Carefully remove the second sheet of paper to reveal a smooth surface. Sprinkle the crushed biscuits evenly over the semifreddo for added texture. Grate extra dark chocolate over the top and drizzle with additional honey for sweetness and visual appeal. Cut into slices with a sharp knife, serving immediately for the best texture.
This semifreddo is perfect for entertaining or festive occasions, combining creamy ricotta, spiced cardamom, sweet ginger, and crunchy biscuit layers. The dessert holds well in the freezer, making it ideal for preparing in advance. Adjust the toppings to taste, using extra candied peel or chocolate curls to enhance presentation. By following these steps, you can create a visually impressive, richly flavored semifreddo that showcases a balance of textures and layers. The careful folding, gentle whipping, and freezing technique ensure a professional-quality dessert every time.
