Chefs' Recipes

Beccofino's fig, honey and ricotta semifreddo

Australian Gourmet Traveller recipe for fig, honey and ricotta semifreddo by Beccofino, Brisbane.

  • 40 mins preparation
  • 10 mins cooking plus cooling, freezing
  • Serves 8
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Fig, honey and ricotta semifreddo
"I love the fig, honey and ricotta semifreddo at Brisbane's Beccofino. Will chef Cordell Khoury please share the recipe?"
Nathan Lee, Brisbane, Qld
To request a recipe, write to Fare Exchange, , GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant's name and address or business card, as well as your name and address.


  • 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 pouring cream (1 cup)
  • To serve: toasted flaked almonds, honey, fresh figs cut into quarters and honeycomb (optional)


  • 1
    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).
  • 2
    Preheat oven to 180C. Scatter almonds on an oven tray and roast, shaking occasionally, until golden (5-7 minutes). Set aside to cool.
  • 3
    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.


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