Ricotta Parfait with sour cherries

Semifreddo with ricotta and black cherry : what's better, When it is summer, a nice ice-cream? And if the ice cream is home made is even better: as you know I love ricotta cheese and I baked a delicious, but truly delicious, ricotta Parfait (strictly of sheep) with dark chocolate drops, Cherry in syrup and a base of soft sponge cake syrup-soaked Spain of sour cherries diluted with a little’ aged rum. Instead of putting it in the usual mold by Parfait or mono portions I preferred to use glass jars (recycled from some yogurt): I find it so very practical, fast and nice to look at. If you prefer, you can prepare it in a loaf pan or parfait. In this case, I recommend to coat the mold with plastic wrap, pour half of the Parfait, store in the freezer for 30 minutes, make a layer of sour cherries and syrup, then pour the rest of the Parfait and cover with a strip of bread of Spain. When you serve, turn out onto, remove the foil and decorated with other sour cherries and their syrup.

Ingredients for 8 single portion approximately:

for the semifreddo:

  • 300 grams of fresh ricotta
  • 400 grams of cream
  • 300 grams of soft meringue (for the recipe click here)
  • 2 tablespoons of organic vanilla extract
  • 1 teaspoon orange blossom water
  • 60 grams of dark chocolate drops

and still

  • Spain for the layers of sponge cake Parfait, to taste (for the recipe click here)
  • Amarena Fabbri as required
  • 3 tablespoons aged rum
  • a few leaves of fresh mint for garnish

Prepare in advance the plan of Spain, following the recipe here: I would recommend taking half the dose and spread it with a spatula on a baking tray lined with parchment paper, to a thickness of about 1 centimeter because serves only as a base of the Parfait and it is so good that it is not too often.

Once you have made the Italian meringue (follow the recipe found here and take the entire dose, It advances little and you can even freeze safely), pass the ricotta through a sieve twice and then knead with the whip by hand, together with vanilla and orange blossom water, until it is aerated, smooth and soft. Then add the meringue, stirring with a spatula and doing a movement from top to bottom in order not to take apart the meringue. When you have a homogeneous mixture, Add the cream a little at a time, always with a spatula and always with a motion from top to bottom. Divide the mixture into two bowls: in a add the chocolate drops, and refrigerate.

Drain the cherries from the syrup and set aside. Pour in the syrup the aged rum and stir well. Wet the sponge with sour cherry syrup and dispose of Spain a piece inside of each glass, then pour a little of the Parfait with chocolate chips and set aside for 30 minutes in the freezer. After this time, arrange the cherries and topped with syrup Parfait, then cover with the Parfait without chocolate. Keep everything in the freezer for at least 6 hours. Before serving, leave to rest for 15-20 minutes in the refrigerator semifreddo and garnish with more sour cherries, syrup and a few leaves of fresh mint. Bon appétit!


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