Ricotta and hazelnut cookies semifreddo
I always wanted to make the semifreddo recipe on Jamie’s The Naked Chef: it always looked extremely appealing to me! And for once I had all the ingredients at home (except cream that I substituted with ricotta: much lighter!) and why not use the last Hazelnut cookies to ad some kind of crunchiness to the creamy texture?
500 g of ricotta
4 eggs, yolks and whites divided
4 tablespoon of sugar
Few Piedmont Hazelnut cookies
Whisk ricotta, egg yolks an sugar, until fluffy. Whisk in a separate bowl the egg whites, until stiff. Mix the two together. add the crumbles cookies, spoon in little moulds or glasses and freeze for at last 3 hours, remembering to take them out of the freezer at least 1 hour before serving.
