Wednesday, April 4, 2012
This month's theme of the Cooking Light Virtual Supper Club is Italian and lots of fine inspiration from the members this month.
I seem to gravitate towards the dessert portions of each menu and this month is no different. I decided to make the Ricotta Semifreddo "Semifreddo" is an Italian term that refers to any number of frozen or chilled desserts. When making a dessert with ricotta cheese, it's really worth getting the best ricotta you can. It makes a huge difference to the flavour of your finished product.
1/2 cup sugar
1/4 cup fat-free milk
1/4 cup honey
2 teaspoons grated orange rind
1 1/2 teaspoons vanilla extract
1/8 teaspoon salt
3 ounces fat-free cream cheese, softened
1 (16-ounce) container part-skim ricotta cheese (such as Calabro)
1/2 cup chilled heavy cream
Fresh orange sections (optional)
Fresh currants (optional)
1. Line a 9 x 5-inch loaf pan with plastic wrap. Combine 1/2 cup sugar, milk, honey, orange rind, vanilla extract, 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.
2. 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 orange sections and currants, if desired.
Check out what the other members of the group are making this month.
Sandi- Pork with Lemon Caper Sauce"
Roz - Risotto with Fresh Mozzarella, Grape Tomatoes and Basil
Jerry- Apple Chicken Panini with Fig Jam
Val - Dreaming of Italy Caprese Toast
Each and every one is gorgeous.