Fig Semifreddo
Ingredients
Instructions
- Combine honey, olive oil, and Champagne vinegar in a small bowl. Toss with halved figs, salt, and pepper. Place figs on a jelly-roll pan, and roast at 400° for 10 to 15 minutes or until almost tender. Reserve juices, and set aside.
- Combine sugar and water in a small saucepan, and place over medium-high heat. Heat the mixture to 240°; remove from heat.
- Beat egg yolks at high speed with an electric mixer until thick and bright yellow. Slowly pour hot sugar mixture into yolks, beating at high speed until well incorporated; cool to room temperature.
- Beat whipping cream at medium speed with an electric mixer until stiff peaks form; fold into egg yolk mixture. Fold in ricotta cheese. Chop half of figs, and fold into egg yolk mixture, reserving remaining figs for topping. Pour into a 13- x 9-inch dish, and freeze overnight.
- Let stand at room temperature about 15 minutes before serving. Scoop into serving dishes, and top with remaining figs and reserved roasting juices.
Nutrition & Diet Analysis (per serving)
695
kcal
35% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).