Passion fruit Semifreddo
This dessert is an explosion of different flavours and feelings: sweet and sour, cold and creamy, fresh and intense.
- 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.
- 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).
- 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.
- 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.