INGREDIENTS SEMIFREDDO: 10 yolks, 150g sugar, 1 spoonful of honey 1l whipped cream 250g fresh ricotta cheese pine-seeds, raisins
INGREDIENTS CREAM: 0,5g saffron 4 yolks 100g sugars 0,4l whipped cream
Semifreddo: beat the yolks, add sugars and honey while keep beating with the whisk. Add the ricotta cheese (without water) and mix the dough till making it well-blended. At will add pine-seeds and raisins. Whip the cream (better if cold) and merge it carefully with the dough, but be careful and do not make it lose its volume. Place it in a bowl, cover it with plastic film and leave it into the fridge for at least 12 hours.
The cream: beat the yolks and add sugar, saffron and whipped cream. At low flame and mixing with a wooden spoon heat the cream till 80°C (once reach this temperature the cream will homogenously cover the spoon. Immediately cool the cream placing it in a bowl and if you need dip the bowl in a basin filled with iced water.
Arrange the plate with the semifreddo and the cream as you wish and serve it! If you like, to balance (cold-hot) plate, you can serve semifreddo with hot cream.
In any case, enjoy it!