This dessert is an explosion of different flavours and feelings: sweet and sour, cold and creamy, fresh and intense.

1. Soak the gelatine in cold water for 15 minutes. Meanwhile open the passion fruits and, pressing the seeds in a sieve, pour the juice in a small pan on a low heat. When the juice start warming up add the gelatine after drying it completely. Remove from heat when the gelatine is completely melted and set aside.
2. Drain the Ricotta cheese in a colander and put it in a large bowl, sift the icing sugar and add it to the bowl, when the mix is uniform add the passion fruit juice and whisk by hand. Pour the mix in a shaped tin and let it rest in the fridge 4-5 hours or overnight (if you want the best Semifreddo consistency, 1 hour before you serve it place it in the freezer).
3. For the sauce use the juice of 4 more passion fruit and save some seeds for decoration. Place juice and sugar in a small pan and stir over a low heat until the sauce start to thicken up and it’s nice and smooth.
4. Pour some sauce using a spoon on a small plate, place a spoonful of semifreddo on the sauce and drizzle with sauce, crumble some dark chocolate on top and decorate with seeds. Serve immediately.