lunedì 3 novembre 2008
Italian for "half cold," semifreddo culinarily refers to any of various chilled or partially frozen desserts including cake, ice cream, fruit and custard or whipped cream.
12 oz. ricotta
6 tbsp confectioners' sugar
3 oz. cocoa powder
3 egg's whites
1 espresso (or 3 tbsp coffee or milk)
In a bowl mix ricotta with sugar, cocoa powder and coffee (or milk).
In another bowl, beat the egg's whites until they become white and firm; gently add them to the ricotta mix and combine mixing from bottom up.
Divide this cream into 4 individual smaller bowls and put in the fridge for a couple hours.
Serve with thin cookies and, if desired, decor with whipped cream.