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Fig, honey and ricotta semifreddo


You'll need

150 gm dried figs, coarsely chopped 150 gm caster sugar 95 ml brandy ½ tsp bicarbonate of soda 125 gm firm ricotta 100 gm eggwhites (about 4) 250 ml (1 cup) pouring cream To serve: toasted flaked almonds, honey, fresh figs cut into quarters and honeycomb (optional)

Method

  • 01
  • Combine dried figs, 50gm caster sugar, 50ml brandy and 50ml water in a saucepan over medium heat and bring to the boil, stirring occasionally to dissolve sugar. Add bicarbonate of soda, remove from heat, transfer to a food processor and process to a coarse paste. Add ricotta and process to just combine, then set aside to cool. Meanwhile, whisk eggwhite with a pinch of salt in an electric mixer until soft peaks form. Whisking continuously, gradually add remaining sugar in a thin steady stream until incorporated and firm peaks form (2-3 minutes). Transfer to a large bowl and set aside. Whisk cream and remaining brandy in a large bowl until soft peaks form, fold in eggwhite mixture, one-third at a time, then fold in ricotta mixture to just combine. Spoon into a 9cm x 21cm loaf tin lined with Go-Between (see note), smooth top and freeze until firm (6 hours or overnight).
  • 02
  • Preheat oven to 180C. Scatter almonds on an oven tray and roast, shaking occasionally, until golden (5-7 minutes). Set aside to cool.
  • 03
  • Dip semifreddo tin in hot water and invert semifreddo onto a board or chilled serving platter. Thickly slice and serve immediately scattered with toasted almonds, drizzled with honey, and with fresh figs and honeycomb alongside.
Note Go-Between, a high-grade freezer plastic used to prevent food sticking, is available from supermarkets; if it’s unavailable, substitute baking paper.

This recipe is from the March 2013 issue of Australian Gourmet Traveller.

“I love the fig, honey and ricotta semifreddo at Brisbane’s Beccofino. Will chef Cordell Khoury please share the recipe?”
Nathan Lee, Brisbane, Qld

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At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

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