Chef Dario Cavaliere writes a weekly food column for the Waterford News & Star
A SEMIFREDDO is a semi-frozen ice cream or parfait that has a lovely creamy texture without being like traditional ice cream. The great thing about making a semi freddo is that you can really use any ingredients to flavour it, and it will taste great! One of the best flavour combinations for this dessert is raspberry and white chocolate, and when you are about to serve drizzle the cake with melted white chocolate and fresh raspberries for the wow factor.
500g natural yoghurt
400g ricotta cheese
200g fresh raspberries
100g shelled pistachio nuts
100g white chocolate
2 tsp. vanilla extract
Start by lining the sides of a loaf tin with cling film, leaving an overhang.
In the bowl of an electric mixer, whisk together the ricotta cheese, honey and vanilla until completely smooth. Then fold in the natural yoghurt.
Place the pistachios in a dry pan over a medium heat. Toast for 2 to 3 minutes, shaking the pan continuously. Remove and place into a clean dry tea towel, and rub away any remaining skin from the nuts. Add the nuts to the mixture.
Chop the white chocolate into small pieces and add to the mix, followed by the raspberries, folding all the ingredients together.
Spoon the mixture into the lined loaf tin, and press in firmly. Fold the cling film over the top and seal.
Place immediately into the freezer, and freeze for a minimum of 6 hours.
When ready to serve, peel back the cling film and discard. Slice with a warmed sharp knife.