Buffalo Ricotta Semifreddo, a recipe from chef Valenti of Isteria
Buffalo ricotta semifreddo, a recipe from chef Valenti of Isteria, Castel Madama (Rome). Try your hand at a dessert recipe, a semifreddo that combines the flavor of ricotta with the sweetness of chocolate, perfect for after dinner and garnished with raspberry puree.
Ingredients: 500g white chocolate, 250g buffalo ricotta, 40g condensed milk, 120g syrup.
For the gel 2 g gelatine 50 g sugar 150 g fresh raspberry Water 10 CL.
For the icing 150g syrup 150g raspberry puree 3g agar agar.
Procedure
The white chocolate is tempered in a bain-marie and, once cooled, is added to sifted buffalo ricotta and whipped with syrup. It is poured into molds and filled with raspberry gel spheres. Finally, it is glazed with raspberry glaze and served with white chocolate snow and vanilla shortcrust pastry.
Isteria Ristorante, via Aniene 6/8 Castel Madama (Rome): Tel. 347 508 5137.
