Ricotta Parfait with sour cherries, good, fresh and perfect for every season. What could be better than 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 the ricotta semifreddo with cherry in the usual semi-cold mould or in the mono portions, I preferred to use glass jars. They are recycled jars of yogurt: a nice way to reuse voids to lose glass in a practical way, fast and nice to look at. If you prefer, you can prepare the semi-cold in a plumcake or semi-cold mould, and serve it by cutting it into slices. 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.
If you love ice cream and semi-colds, remember that getting them in the house is simple, even for those who don't have ice cream. Don't miss, For example,, the HAZELNUT SEMIFREDDO, creamy and as good as the bar. Or the one at the PISTACHIO with Strawberry Compote. Is, Typically, all my ICE CREAM RECIPES AND SEMIFREDDI. And now I wish you good day!
